I've been challenged again this year! They say that the best cooks know how to utilize any ingredients placed in front of them. I'd like to think that my handy skills with creating 'pantry' meals from my kitchen aids me in this.
Today I put my chops to the test in this Chopped At Home Challenge with Sargento®! My goal was to create a recipe within the theme of 'grilling' using all of the secret “basket” ingredients; pork tenderloin, cherry/grape tomatoes, broccoli, and Sargento Chef Blends 4 State Cheddar. Of course, looking at the last three ingredients my mind instantly went to a chef or cobb salad. But, what to do with the pork? Being from Texas, my first thought was grilled pork with a spicy seasoned kick. The spice is what kicked this off into a twist on a southwest salad.
This southwest salad will knock your socks off too! It's full of flavors and loaded up with plenty of vegetables and protein! Plus, that skinny jalapeño and avocado ranch is to-die-for! It's cool and creamy with just enough jalapeño kick to boost the flavors of it all, really driving that 'southwest' theme home.
For the salad dressing, I used one of my all time favorites as a base with just a few minor adjustments. It's super easy or quick to make, with just a handful of ingredients and a quick whirl around in the bender.
Of course, this salad wouldn't be at it's best without some cheese! I loved the addition of the Sargento Shredded Cheese which is available in 30 versatile varieties, unique blends and distinct cuts; always cut from blocks of 100% real, natural cheese.
Yum! This salad couldn't have been more perfect on a hot summer day, leaving the heat of the cooking to the outdoors and the grill.
Are you up for taking the Food Network Chopped At Home Challenge? Submit your recipe to FoodNetwork.com/ChoppedChallenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize!
Southwest Grilled Pork Tenderloin Salad
Servings: 5 • Size: 1 Prepared Salad • Calories: 362.5 • Fat: 13.2 g • Carb: 30.4 g • Fiber: 8.2 g • Protein: 32 g • Sugar: 5.1 g • Sodium: 676.8 mg
3/4 Lb. Pork Tenderloin
1 Tbsp. Taco Seasoning or Salt-Free Southwest Seasoning
8 C. Chopped Romaine Lettuce
1 1/4 C. Halved Cherry Tomatoes
1 1/4 C. Broccoli Florets
1 1/4 C. Reduced Sodium Black Beans, Drained & Rinsed
1 1/4 C. Whole Corn Kernels (Canned, frozen-thawed, fresh-cooked.)
5 Oz. Shredded Sargento Chef Blends 4 State Cheddar
Creamy Jalapeno & Avocado Dressing:
1/2 Medium Avocado
2 Tbsp. Light Mayonnaise
1/3 C. Plain Fat Free Greek Yogurt
2 Oz. Diced Green Chilies
Pickled Jalapeños, To Taste
3 Tsp. Dry Ranch Seasoning Mix (Store bought works fine too.)
1 Garlic Clove, Minced
Preheat the grill.
I used my outdoor grill on a medium setting.
Slice the pork tenderloin into medallions that are about 1" thick and sprinkle evenly with the southwest or taco seasoning.
Place the pork on the grill to cook for about 6-7 minutes, flip and continue to cook for an additional 6-7 minutes or until reaching a temperature of at least 145 degrees F.
While the pork is cooking, combine the 1/2 Medium Avocado, 2 Tbsp. Light Mayonnaise, 1/3 C. Plain Fat Free Greek Yogurt, 2 Oz. Diced Green Chilies, Pickled Jalapeños (to taste), 3 Tsp. Dry Ranch Seasoning Mix, and 1 Garlic Clove into a food processor or blender; blend until creamy.
If it's too thick, add in a little fat free milk to reach your desired consistency.
Once done, remove the grilled pork tenderloin from the grill and set aside to rest and cool.
Prepare your salads by placing about 2 C. Lettuce, 1/4 C. Cherry Tomatoes, 1/4. C. Broccoli, 1/4 C. Black Beans, 1/4 C. Corn, and 1 Oz. Shredded Sargento Chef Blends 4 State Cheddar on each of 4 plates.
Divide pork tenderloin evenly among the salads and top with dressing.
Enjoy right away!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.