Hands-on Time: 20 minutes
Total Time: 55 minutes
Makes: 4 (3-cup) servings
1 pound pork tenderloin
1/2 teaspoon mild to medium chili powder (onion and garlic free)
3/4teaspoon coarse (kosher) salt
3 teaspoons extra-virgin olive oil
2 tablespoons natural peanut butter, at room temperature
2 tablespoons fresh lime juice
4 cups 2-inch-wide romaine lettuce strips
1 Belgian endive, halved lengthwise and thinly sliced crosswise
2 cups 1-inch papaya chunks
2 navel oranges, peeled and cut into segments
1. Preheat the oven to 400°F. Place the pork on a rimmed baking sheet and rub with the chili powder, 1/2 teaspoon of the salt, and 1 teaspoon of the oil. Roast the pork for 25 to 30 minutes, or until an instant-read thermometer inserted in the thickest part of the pork registers 145°F. Let the pork rest for 10 minutes before thinly slicing.
2. Meanwhile, in a small bowl, whisk together the peanut butter, lime juice, the remaining 2 teaspoons oil, and the remaining 1/4 teaspoon salt.
3. On a large plate, layer the romaine, endive, papaya, orange segments, and pork. Drizzle with the dressing and serve immediately.
Per serving: 279 calories • 25g protein • 11g fat (2g saturated) • 5g fiber • 21g carbohydrate • 423mg sodium • 56mg magnesium
If you have gluten issues: Choose a gluten-free brand of chili powder.