Title: Southwestern Corn Salad with Pork
Categories: Meats, Sauces and
Yield: 4 Servings

1 Dried ancho chile; (1 ounce)
1 1/2 oz Sun-dried tomatoes; (20)
Packed without oil
2 c Boiling water
1 tb Olive oil
1/4 c Minced red onion
1 Garlic; minced
3 c Fresh corn kernels
2 c Diced zucchini
1/4 c Tequila
1 tb Minced fresh tarragon
1/2 ts Salt
1 Pork tenderloin; (1-pound)
3/4 ts Ground cumin
1/2 ts Salt
1/2 ts Pepper
Vegetable cooking spray
8 c Torn romaine lettuce

Remove stem and seeds from chile. Combine chile, tomatoes, and boiling wate
r; cover and let stand 20 minutes.

Drain, reserving 1/4 cup liquid.

Chop chile and tomatoes; set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic
; saute 1 minute. Add reserved 1/4 cup liquid, corn, zucchini, and tequila;
cook 7 minutes or until vegetables are tender and liquid nearly evaporates.

Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon, and 1/2
teaspoon salt; let cool to room temperature.

Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and pepper. Pre
pare grill.

Place pork on rack coated with cooking spray; cover and cook 20 minutes or
until meat thermometer registers 160 degrees, turning pork occasionally. Yi
eld: 4 servings.

Per serving: 417 Calories; 8g Fat (17% calories from fat); 24g Protein; 65g
Carbohydrate; 37mg Cholesterol; 809mg Sodium

NOTES : You can also make this recipe with quail (which can be found frozen
in gourmet markets) or any game bird. Substitute 4 quail, cleaned, if desi
red. Split each quail in half lengthwise; sprinkle 3/4 teaspoon cumin, 1/2
teaspoon salt, and 1/2 teaspoon pepper over both sides of quail. Prepare gr
ill. Place quail on grill rack coated with cooking spray; cover and cook 5
minutes on each side or until quail is done. To serve, cut into 1/4-inch-th
ick slices. Place 2 cups lettuce in each of 4 salad bowls; top each with 1
cup corn mixture and one-fourth of pork slices.

Nutr. Assoc. : 2607 0 0 0 0 0 0 0 5663 0 3412 0 0 0 0 0 0 1280

Posted to MC-Recipe Digest V1 #515 by Patrick & Sarah Gruenwald
on Dec 13, 1996