Ingredients
1/2
cup fat-free sour cream or plain yogurt
1/4
cup chopped fresh cilantro
2
tablespoons lime juice
2
tablespoons canola or vegetable oil
1/4
teaspoon salt
1
pork tenderloin (3/4 lb)
1/4
teaspoon salt
1/4
teaspoon pepper
8
cups bite-size pieces mixed salad greens or 1 package (4 oz) mixed salad greens
1
medium yellow bell pepper, sliced
1
package (8 oz) fresh whole mushrooms, sliced (3 cups)
1
can (15 to 16 oz) black-eyed peas, rinsed, drained
Preparation
Heat oven to 350°F. In small bowl, mix all dressing ingredients until well blended. Refrigerate until serving time.
In shallow roasting pan, place pork on rack. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.
Bake uncovered 30 to 40 minutes or until thermometer reads 160°F (medium doneness) and pork has slight blush of pink in center. Cool pork; cut into slices.
Arrange salad greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.
