Ingredients
1
pork tenderloin (3/4 lb)
1/4
teaspoon salt
1/4
teaspoon pepper
2/3
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/4
cup chopped fresh cilantro
2
tablespoons lime juice
1
tablespoon canola oil
1/2
teaspoon sugar
1/4
teaspoon salt
8
cups bite-size pieces mixed salad greens or 1 bag (4 oz) mixed salad greens
1
medium yellow bell pepper, sliced
1
package (8 oz) sliced fresh mushrooms (3 cups)
1
can (15 oz) black-eyed peas, rinsed, drained
Preparation
Heat oven to 350°F. Place pork on rack in shallow roasting pan. Sprinkle with 1/4 teaspoon salt and the pepper.
Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool pork; cut into slices.
Meanwhile, in small bowl, mix yogurt, cilantro, lime juice, oil, sugar and 1/4 teaspoon salt until well blended; set aside.
On large serving plate, arrange salad greens, bell pepper, mushrooms and peas. Top with pork slices. Serve with dressing.
