Ensalada de Cerdo (Pork Salad)
Whip up this delightful Ensalada de Cerdo tonight for a refreshing and healthy twist on your dinner with the bold flavors of Mexico!
Start by cooking the pork tenderloin. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Season the pork with salt and pepper evenly on all sides. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
Once hot, sear the pork for about 2-3 minutes per side until browned. Then transfer to the oven and roast for about 20-25 minutes or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
While the pork cooks, chop the tomatoes, avocado, red onion, and cilantro into bite-sized pieces and place in a large mixing bowl.
In a small bowl, whisk together the lime juice, 1 tablespoon olive oil, salt, and pepper. Pour this dressing over the chopped vegetables and toss to combine.
Once the pork is done, let it rest for about 5 minutes before slicing it thinly.
Add the sliced pork to the vegetable mixture and gently toss everything together. Serve immediately.
4 servings
- Add black beans for extra protein and fiber.
- Top with grilled corn for a sweet and smoky flavor.
- Mix in some sliced jalapeños for a spicy kick.
- Make sure to let the pork rest before slicing to retain its juices.
- Use ripe avocados for the best creaminess.
- Feel free to add more vegetables like bell peppers or corn for added crunch.
- fat: 20 grams
- fiber: 5 grams
- protein: 30 grams
- calories: 350
- carbohydrates: 15 grams
This dish provides a balance of protein, healthy fats, and fiber-rich carbohydrates, making it a nutritious choice for a light meal.
