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Source: Campbell's Recipes
Tagged With: 6 servings (about 2 1/2 cups each)
Chipotle Cherry Pork Salad
Talk about flavor!  The secret to this fabulous main-dish salad is marinating the pork overnight, and tossing the cooked pork with crisp vegetables, sweet orange segments and a honey-chipotle dressing.  Yes, it does taste as good as it sounds.
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Serves: 6 servings (about 2 1/2 cups each)
Prep Time: 35 minutes
Cook Time: 15 minutes
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1 teaspoon drained chopped canned chipotle chile in adobe sauce
3 tablespoons honey
1/4 cup dried cherries
1/3 cup apple cider vinegar
1/2 cup canola oil
1 pork tenderloin (about 1 1/2 pounds)
1/2 cup vegetable oil
2 Mission® corn tortilla, cut into thin strips
1 package (5 ounces) fresh baby SALAD greens
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium yellow pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small jicama, peeled and cut into thin strips (about 1 1/2 cups)
1 orange, peeled and cut into segments
1/2 cup roasted salted pumpkin seeds




Beat the chipotle chile, honey, cherries, vinegar and canola oil in a medium bowl with a fork or whisk.  Reserve half the chipotle mixture for the dressing.  Pour the remaining chipotle mixture into a shallow, nonmetallic dish or gallon size resealable plastic bag.  Add the pork and turn to coat.  Cover the dish or seal the bag and refrigerate for 8 hours or overnight.

Heat the broiler.  Remove the pork from the dish and discard the chipotle mixture.  Place the pork on a rack in a roasting pan.  Broil 4 inches from the heat for 10 minutes or until cooked through, turning the pork over once halfway through broiling.  Remove the pork from the oven and let stand for 10 minutes.  Cut the pork into slices.

Heat the vegetable oil in a 10-inch skillet over medium-high heat.  Add the tortilla strips and cook until golden brown on both sides and crisp.  Drain the tortilla strips on paper towels.

Arrange the salad greens, red and yellow peppers, jicama, orange segments and pumpkin seeds on a serving platter.  Top with the pork.  Drizzle with the reserved chipotle mixture.

Alternate Preparation: This recipe is also delicious served in individual tortilla bowls.





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