Nutrition per serving may change if servings are adjusted.
Red Hot Pepper Vinaigrette
1 red sweet pepper
1 fresh jalapeño pepper
2 tablespoons lime juice
2 tablespoons vinegar
2 tablespoons olive oil
⅛ teaspoon salt
Lemon-Sage Pork Salad
1 pound pork tenderloin
1 tablespoon finely shredded lemon peel
6 leaves fresh sage, thinly sliced
½ teaspoon ground cumin
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 tablespoon olive oil
1 head green leaf lettuce, torn
1½ cups chopped tomatoes
1 avocado, halved, pitted, peeled and chopped
1 cup canned black beans, rinsed and drained
½ cup chopped green onions
To prepare Red Hot Pepper Vinaigrette: Preheat oven to 425°F. Halve red sweet pepper and fresh jalapeño pepper lengthwise. Remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake for 20 to 25 minutes or until skin is blistered and charred. Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool. Use a sharp knife to loosen edges of the skins; gently pull off the skin in strips and discard. Place peppers in a blender or food processor. Add lime juice, vinegar, olive oil and salt. Cover and blend or process until smooth. Set aside.
To prepare Lemon-Sage Pork Salad: Trim fat from pork. Cut pork crosswise into ¼-inch thick slices. Place pork slices in a large bowl. Add lemon peel, sage, cumin, pepper and salt. Toss well to coat. Let stand for 10 minutes.
In a very large skillet cook pork, half at a time, in hot oil over medium-high heat for 2 to 3 minutes or until meat is just slightly pink in center, turning once. Remove from skillet and set aside.
Place lettuce on a serving platter. Top with tomatoes, avocado, beans and green onions. Arrange pork slices over salad. Drizzle with some Red Hot Pepper Vinaigrette; pass remaining vinaigrette.