Southerwestern Pork Tenderloin With Corn Salad

• 1 pork tenderloin (about 12 ounces)
• 14 cup brown sugar, loosely packed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 8 cups romaine lettuce hearts, shredded, loosely packed (about 2 heads)
• 1 (12 ounce) can whole kernel corn, drained
• 1 red pepper, seeded and thinly sliced
• 1 stalk celery, thinly sliced
• 12 small red onion, thinly sliced
• 14 cup low fat ranch dressing

1. Preheat oven to 400F .
2. Butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece.
3. Set aside.
4. Combine the brown sugar with the chili powder and cumin.
5. Rub over all sides of the meat.
6. Place pork on a lightly oiled ovenproof rack set on a foil-lined baking sheet.
7. Roast, turning once, for 15 minutes (or until internal temperature reaches 160F).
8. Rest for 5 minutes; slice thinly.
9. Arrange the shredded romaine on a plate.
10. Top with the sliced pork, corn, red pepper, celery and onion.
11. Drizzle with dressing and serve.

pork tenderloin, brown sugar, chili powder, ground cumin, romaine lettuce hearts, whole kernel corn, red pepper, celery, red onion, dressing

Taken from www.food.com/recipe/southerwestern-pork-tenderloin-with-corn-salad-471993 (may not work)