Grilled Pork Salad with Buttermilk Dressing

Ingredients:

1 pork tenderloin
1 T. cumin
1 T. chili powder
1 T. ancho chili powder
1 head romaine lettuce, washed and chopped
1 good handful fresh cilantro leaves, washed and trimmed
1 ear of corn, cooked
1 cup cherry tomatoes
½ cup buttermilk
3 T. light mayonnaise
1 large garlic clove, grated finely with a micro-plane
2 T. roasted pepitas
1 ripe avocado, sliced
Salt & pepper, to taste

Cooking Instructions:

The night before cooking, generously season the tenderloin with the cumin, chili powders, salt and pepper. Allow to refrigerate overnight, or at least 3-4 hours before grilling.
Preheat grill to medium high heat.
Grill the tenderloin to your desired doneness, making sure to reach the internal temperature of 145 degrees. While cooking the tenderloin, throw the corn cob on the grill over high flame and allow to roast, getting a bit of a char. When meat is done, remove and cover with foil and allow to rest. Remove the corn as well, and allow to cool before carefully cutting the kernels from the cob.
To make the dressing: combine the buttermilk, mayo and garlic clove, whisking well. Salt and pepper to taste, then return to the refrigerator to allow flavors to meld.
In a large bowl, toss the romaine, cilantro, corn, tomatoes and pepitas until well combined. Pour the dressing over the lettuce and toss.
When ready to serve, slice the tenderloin on the bias. Place equal amounts of the salad mixture onto a plate, topping with several slices of pork and freshly sliced avocado. A sprinkle of sea salt and chili powder over the top complete the dish, but are optional, of course.

Recipe Notes

This is a wonderful and flavorful salad to enjoy as temperatures warm up and more vegetables come into season. Fresh produce from the garden or farmer’s market is always best, if you can get it! (Serves 2-3)

Suggested Wine Pairing

These flavors will shine with our light and refreshing Bogle Rosé or an easy drinking red, like our Bogle Merlot.