Pork with Fresh Corn Salad

Pork with Fresh Corn Salad

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From: Diabetic Living Magazine

In this healthy and quick recipe, slices of roasted pork tenderloin are served on a bed of baby spinach alongside a colorful salad of fresh corn kernels, jicama, and blackberries.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt plus ⅛ teaspoon, divided
  • 1 pound pork tenderloin
  • ¼ cup cider vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 1 teaspoon chopped fresh rosemary
  • 3 ears fresh sweet corn, husked and silks removed
  • 2 cups packaged fresh baby spinach
  • 1 cup fresh blackberries
  • ¼ of a medium jicama, peeled and cut into matchstick-size pieces ( ½ cup)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. For rub, combine paprika, garlic powder, cumin, pepper, and ¼ teaspoon of the salt in a small bowl. Sprinkle rub evenly over all sides of tenderloin; rub in with your fingers.
  2. Coat an unheated large nonstick oven-going skillet with cooking spray; heat over medium-high heat. Add tenderloin to the hot skillet; cook, turning occasionally, for 5 to 6 minutes or until well browned on all sides. Place skillet in oven. Roast for 15 to 20 minutes or until a thermometer inserted into thickest part of the tenderloin registers 145°F.
  3. Meanwhile, for vinaigrette, combine vinegar, oil, honey, rosemary, and the remaining ⅛ teaspoon salt in a small screw-top jar. Cover and shake well; set aside.
  4. Remove tenderloin from oven. Cover tightly with foil; let stand for 3 minutes. The temperature of the meat after standing should be 150°F. Thinly slice pork crosswise.
  5. Meanwhile, cut corn kernels off the cobs. Place corn in a large bowl. Add spinach, blackberries, and jicama. Add vinaigrette; toss to coat. To serve, divide corn mixture among four serving plates. Top with pork slices.

Nutrition information

  • Serving size: 4 ounces pork and 1¾ cups corn mixture
  • Per serving: 264 calories; 7 g fat(1 g sat); 6 g fiber; 24 g carbohydrates; 27 g protein; 41 mcg folate; 74 mg cholesterol; 8 g sugars; 2,325 IU vitamin A; 24 mg vitamin C; 53 mg calcium; 3 mg iron; 313 mg sodium; 755 mg potassium
  • Nutrition Bonus: Vitamin A (46% daily value), Vitamin C (40% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ starch, ½ vegetable

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