Yucatecan Chopped Pork Salad

• 1 pound pork tenderloin cut into 1/2-inch slices
• 6 cups romaine lettuce chopped
• 1 cup grape tomatoes quartered, optional
• 1 poblano chile medium, seeded and diced
• 1/2 cup red onion diced
• 1/3 cup cilantro chopped
• 1 avocado ripe medium, roughly mashed with a fork
• 1/4 cup fat free sour cream
• 3 tablespoons lime juice
• 2 cloves garlic minced
• 1/2 teaspoon black pepper coarsely ground
• 1/2 teaspoon salt

1. Coat a medium skillet with cooking spray and place over medium-high heat. Cook the pork tenderloin slices for 3-4 minutes on each side or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Cut into 1/2 inch cubes.
2. Meanwhile, stir together the dressing ingredients (avocado, sour cream, lime juice, garlic, pepper, salt) and set aside.
3. Combine the remaining salad ingredients (romaine, tomatoes, chile, red onion, cilantro) in a large salad bowl. Add the pork and dressing and toss until well coated.

pork tenderloin, romaine lettuce, grape tomatoes, chile, red onion, cilantro, avocado, sour cream, lime juice, garlic, black pepper, salt

Taken from www.yummly.com/recipe/Yucatecan-Chopped-Pork-Salad-2249509 (may not work)