3/4 pound pork tenderloin
1/2 cup nonfat Italian dressing
1 16 ounce c red kidney beans -- rinsed and drained
1/3 cup thinly sliced celery
1/4 cup salsa
1/4 cup frozen corn -- thawed
1/4 cup diced green pepper
1/4 teaspoon chili powder
1/2 16 oz pkg garden salad mix (4 cups)
2 tomatoes -- cut into wedges
1/2 cup Cheddar cheese -- shredded
Instructions:
In zipper lock bag, place pork and Italian dressing; seal and chill
2 hours, turning bag over once. In large bowl, combine beans, celery,
salsa, corn, pepper and chili powder. Cover and chill. Prepare grill
for medium-direct heat. Spray cooking grid with nonstick cooking spray.
Place pork on grid, grilling for 25-30 minutes or until pork reaches
an internal temperature of 160F. Turn pork occasionally to grill all
sides. Remove pork from grill, let stand, tented with foil for 10
minutes. Slice tenderloin into 1/2 inch slices. Arrange bean mixture,
pork slices, tomatoes and cheese on salad greens. Serve with additional
salsa, if desired.
