Southwestern Corn Salad with Pork

Southwestern Corn Salad with Pork
Photo by Howard L. Puckett

Ingredients

  • 1 dried ancho chile (about 1 ounce)
  • 1 (1-pound) pork tenderloin
  • Vegetable cooking spray
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • 2 cups diced zucchini
  • ¼ cup tequila
  • + 10 more ingredients
    • 1 ½ ounces sun-dried tomatoes, packed without oil (about 20)
    • 1 garlic clove, minced
    • ¼ cup minced red onion
    • 3 cups fresh corn kernels
    • 1 tablespoon minced fresh tarragon
    • ½ teaspoon salt
    • 8 cups torn romaine lettuce
    • ¾ teaspoon ground cumin
    • ½ teaspoon salt
    • 2 cups boiling water

Remove stem and seeds from chile. Combine chile, tomatoes, and boiling water; 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; sauté 1 minute. Add reserved 1/4 cup liqu...

View full recipe at My Recipes

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