LC LUNCH Spice-dusted pork with Crunchy Vegetable Salad by gweneris

Ingredients

1 T. EVOO 2 Small pork tenderloin (12 oz. Each), cut in half 1 tsp. Chili powder 2 tsp. Coriander 1/2 tsp. Salt and pepper 4 baby turnips, thinly sliced 2 celery stalks, thinly sliced 2 radishes, thinly sliced 1 medium beet, thinly sliced 1 small fennel bulb, thinly sliced FOR SALAD: 1 T. White wine vinegar 1 tsp. Dijon 1 T. EVOO 1 Small head butter lettuce, torn

Instructions

Heat oil in large skillet on medium. Season 4 pork tenderloin pieces with spices, salt, and pepper. Cook, turning occasionally, until golden brown on all sides and thermometer reads 145, 10 to 12 minutes. Transfer to cutting board. Let rest at least 5 minutes before slicing.

Mix sliced vegetables together in a bowl. Whisk together vinegar, Dijon, 1 tbsp oil, and a pinch of salt. Fold in vegetables, and then butter lettuce.

Servings: 4

Nutrition Information (per serving):
Calories 285
Fat 11 g
Saturated Fat 2.5 g
Sodium 480 mg
Carbohydrates 11
Fiber 4 g
Protein 36 g