Free Recipe Southwestern Corn Salad with Pork

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Southwestern Corn Salad with Pork Recipe

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

Southwestern Corn Salad with Pork Preparation

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; 809mg 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 Posted to MC-Recipe Digest V1 #515 by Patrick & Sarah Gruenwald <sitm@ekx.infi.net> on Dec 13, 1996

Cooking Temperature:

Recipe Serves: 4

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