1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
Canola oil for brushing
Ready-to-use Tex-Mex seasoning
8 cups / 2L spring mix salad greens or torn romaine lettuce leaves
1½ cups / 375 mL grape tomatoes, halved
1-14 oz / 396 mL can black beans, drained and rinsed
1 cup / 250 mL frozen corn kernels, thawed
1 avocado, pitted and chopped
1 cup / 250 mL tortilla strips or broken tortilla chips
Shredded Tex-Mex cheese (optional)
¾ cup / 175 mL canola oil
3 Tbsp / 45 mL lime juice
2 Tbsp / 30 mL white wine vinegar or white balsamic vinegar
1 Tbsp / 15 mL honey
1 tsp / 5 mL Dijon mustard
Pinch of cayenne pepper
Salt and ground black pepper to taste
1 cup / 250 mL coarsely chopped fresh cilantro
For the pork salad:
- With a sharp knife, butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Place between two sheets of plastic wrap. With meat mallet, rolling pin or heavy pan, pound tenderloin until ¼-inch thick.
- Brush each side with canola oil and sprinkle generously with Tex-Mex seasoning. Cover and let sit 1 hour at room temperature.
- Preheat a grill pan or skillet over medium-high heat. Cook tenderloin 5-7 minutes per side; do not overcook.
- Remove tenderloin from heat onto a clean plate or cutting board; let cool slightly.
- Slice tenderloin across the grain into thin slices.
- Assemble salad ingredients, except tortilla strips and shredded cheese. Toss salad with desired amount of dressing. Refrigerate leftover dressing.
- Arrange pork slices on salad greens.
- Garnish with tortilla slices and shredded cheese.
For the vinaigrette:
- In 2-cup measuring cup, whisk together all ingredients except cilantro.
- Season with salt and pepper according to taste.
- Stir in chopped cilantro; mix until well blended.