Southwestern Pork Salad Recipes

Steps:

• Heat oven to 350°F. In small bowl, mix all dressing ingredients until well blended. Refrigerate until serving time.
• In shallow roasting pan, place pork on rack. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.
• Bake uncovered 30 to 40 minutes or until thermometer reads 160°F (medium doneness) and pork has slight blush of pink in center. Cool pork; cut into slices.
• Arrange salad greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.

Steps:

• Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

Steps:

• Heat oven to 350°F. Place pork on rack in shallow roasting pan. Sprinkle with 1/4 teaspoon salt and the pepper.
• Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool pork; cut into slices.
• Meanwhile, in small bowl, mix yogurt, cilantro, lime juice, oil, sugar and 1/4 teaspoon salt until well blended; set aside.
• On large serving plate, arrange salad greens, bell pepper, mushrooms and peas. Top with pork slices. Serve with dressing.

Steps:

• Preheat oven to 475 degrees. Prepare Spice-Rubbed Tenderloins: In cup, blend chili powder, cumin, coriander, salt and pepper. Rub tenderloins all over with spice mixture. Place tenderloins on rack in small roasting pan (14" by 10"). Tuck thin ends of tenderloins under, so meat is an even thickness. Roast tenderloins 20 to 25 minutes or until internal temperature of meat reaches 150 degrees on meat thermometer (temperature will rise 5 to 10 degrees upon standing). Meanwhile, prepare Warm Corn Salad: In nonstick 10-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 minutes, stirring occasionally. Add corn and jalapeño, and cook 3 minutes, stirring occasionally. Remove skillet from heat and stir in tomato, cilantro, lime juice, and salt. Makes about 4 cups salad. To serve, spoon corn salad onto platter. Thinly slice tenderloins and arrange over salad. I crumbled some queso fresco over the corn salad. Feta would work, too. Each serving: About 260 cal; 27g pro; 25g carbs; 7g total fat (2g sat); 4g fiber; 67mg chol; 760mg sod.