Mexican · Lunch
Grilled Pork Salad
Grilled pork tenderloin sliced over romaine and cabbage with charred corn, avocado, cotija cheese, and pickled red onion, finished with a lime-cumin vinaigrette. The pork is seasoned with chili powder and cumin before grilling, delivering smoky, tangy, citrus-forward Mexican flavors.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
432Calories
42.1gProtein
21.8gFat
20.3gCarbs
6.9gSugar
6.8gFiber
612mgSodium
126mgChol
5.9gSat Fat
1180mgPotassium
180mgCalcium
3.4mgIron
1.1mcgVitamin B12
32mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Rub pork tenderloin with chili powder, cumin, minced garlic, and salt; let sit 5 minutes at room temperature.
2
Grill
Heat grill pan with 1/2 tbsp oil over medium-high heat; grill pork 4–5 minutes per side until internal temperature reaches 145°F with dark char lines.
3
Rest
Transfer pork to cutting board and let rest 5 minutes for juices to redistribute.
4
Char
In same pan over medium-high heat, char corn kernels 3–4 minutes, stirring occasionally, until blackened spots appear.
5
Whisk
In small bowl, whisk lime juice with remaining 1/2 tbsp oil and pinch of salt until combined.
6
Build
Toss romaine and cabbage with half the vinaigrette; top with corn, avocado, onion, and cheese.
7
Plate
Slice rested pork against the grain and fan over salad; drizzle remaining vinaigrette and scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil, divided
- 4 cups120g romaine lettuce
- 1 cup70g red cabbage
- 1/2 cup80g charred corn kernels
- 11 avocado
- 2 tbsp20g cotija cheese
- 4 tbsp40g pickled red onion
- 2 tbsp30ml lime juice
- 2 tbsp2 tbsp cilantro
- salt, to taste
