See Touch Taste Cook: Cumin Lime Pork Tenderloin Salad with Cilantro Dressing

It’s late, you’re coming home after a long day of work and you’re hungry. You also don’t want to spend an hour trying to prepare something to eat that will be both nutritious and satisfying. Maybe that’s just my day – but I’m not alone. Well, I’ve got the recipe for you. It’s easy, quick and you’ll feel good about yourself after eating it. Protien packed and flavorful it might become one of your favorite dishes. Here’s what you’ll need:

4-5 thinly sliced pork tenderloin cutlets

1 teaspoon of ground cumin

1-1/2 teaspoons of coarse sea salt

1/4 teaspoon of coarsely ground black pepper

10 cloves of crushed garlic

3 teaspoons of olive oil

3 limes

1 can black beans

1/4 cup plus three teaspoons of extra-virgin olive oil

A handful of grape tomatoes sliced in half

4 cups baby spinach

1 bunch of cilantro

1 large Haas avocado

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In a 9 x 9 baking dish season cutlets with 6 cloves of crushed garlic, cumin, juice of one lime, 1/2 teaspoon salt and pepper. Drizzle with 3 teaspoons of extra virgin olive oil and allow to marinate for 15 minutes.

 

Using a grill pan, grill on the stove for about 2 to three minutes on each side and remove from heat. Scrape all of the bits and allow to rest.

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In a blender, combine remaining olive oil, one bunch of of cilantro, remaining garlic, juice of 2 limes and salt to taste.

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Blend on high setting for about 1 minute.

 

Dice avocado

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Use one can of Goya black bean soup, rinse beans and set aside.

You are now ready to start layering your salad.

 

Begin by placing two cups of baby spinach at the bottom of the bowl. Layer with 3 tablespoons of black beans, avocado and halved grape tomatoes. Add two to three tenderloins cut into strips and a final layer of black beans. Drizzle with cilantro lime dressing.

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I think I need bigger bowls.

Until next time, always remember to SEE. TOUCH. TASTE.

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