Mexican Pork Salad

Ingredients

Marinated pork tenderloin

• 2 Quebec pork tenderloins, about 340 g (¾ lb.) each
• 3 tbsp. 45 ml vegetable oil
• 2 tbsp. 30 ml lime juice
• 1 ½ tbsp. 22.5 ml chipotle powder
• 2 tsp. 10 ml chili powder
• 2 cloves garlic, minced
• 1 tbsp. 15 ml cane sugar
• ½ tsp. 2.5 ml salt
• Freshly ground pepper, to taste

Spicy jalapeño and cilantro dressing

• ¼ cup 60 ml sour cream (or plain yogurt)
• ¼ cup 60 ml freshly chopped cilantro, packed
• ½ avocado, chopped
• 2 tbsp. 30 ml vegetable oil
• 1 lime, juiced
• 2 tsp. 10 ml red wine vinegar
• 2 tsp. 10 ml chopped and seeded jalapeño
• 1 tsp. 5 ml honey
• 1 clove garlic, minced

Salad

• 1 head iceberg lettuce, cut into 8 wedges
• 2 cobs grilled corn, kernels removed
• 16 cherry tomatoes of various colours, halved
• 1 avocado, sliced
• ½ cup 125 ml feta or shredded old cheddar
• ¾ cup 180 ml canned black or kidney beans, rinsed and drained
• 4 radishes, finely chopped
• 2 green onions, thinly sliced
• Fresh cilantro, to taste