Southwestern corn salad with pork
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Southwestern corn salad with pork
  Corn    Salad    Pork  
Last updated 6/12/2012 1:23:51 AM. Recipe ID 57119. Report a problem with this recipe.
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      Title: Southwestern corn salad with pork
 Categories: Meats, Sauces and
      Yield: 4 Servings
 
      1    Dried ancho chile; (1 ounce)
  1 1/2 oz Sun-dried tomatoes; (20)
           Packed without oil
      2 c  Boiling water
      1 tb Olive oil
    1/4 c  Minced red onion
      1    Garlic; minced
      3 c  Fresh corn kernels
      2 c  Diced zucchini
    1/4 c  Tequila
      1 tb Minced fresh tarragon
    1/2 ts Salt
      1    Pork tenderloin; (1-pound)
    3/4 ts Ground cumin
    1/2 ts Salt
    1/2 ts Pepper
           Vegetable cooking spray
      8 c  Torn romaine lettuce
 
  Remove stem and seeds from chile. Combine chile, tomatoes, and
  boiling wate r; cover and let stand 20 minutes.
  
  Drain, reserving 1/4 cup liquid.
  
  Chop chile and tomatoes; set aside.
  
  Heat oil in a large nonstick skillet over medium heat. Add onion and
  garlic ; saute 1 minute. Add reserved 1/4 cup liquid, corn, zucchini,
  and tequila; cook 7 minutes or until vegetables are tender and liquid
  nearly evaporates.
  
  Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon,
  and 1/2 teaspoon salt; let cool to room temperature.
  
  Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and
  pepper. Pre pare grill.
  
  Place pork on rack coated with cooking spray; cover and cook 20
  minutes or until meat thermometer registers 160 degrees, turning pork
  occasionally. Yi eld: 4 servings.
  
  ~ - - - - - - - - - - - - - - - - - Per serving: 417 Calories; 8g Fat
  (17% calories from fat); 24g Protein; 65g Carbohydrate; 37mg
  Cholesterol;
      809 mg Sodium
  
  NOTES : You can also make this recipe with quail (which can be found
  frozen in gourmet markets) or any game bird. Substitute 4 quail,
  cleaned, if desi red. Split each quail in half lengthwise; sprinkle
  3/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper over
  both sides of quail. Prepare gr ill. Place quail on grill rack coated
  with cooking spray; cover and cook 5 minutes on each side or until
  quail is done. To serve, cut into 1/4-inch-th ick slices. Place 2
  cups lettuce in each of 4 salad bowls; top each with 1 cup corn
  mixture and one-fourth of pork slices.
  
  Nutr. Assoc. : 2607 0 0 0 0 0 0 0 5663 0 3412 0 0 0 0 0 0 1280
 




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Recipe ID 57119 (Apr 03, 2005)

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