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Pork Tenderloin and Citrus Salad

2   plum tomatoes
1/2   cup diced red onion
1   ear corn on the cob, husk and silk removed (about 1 cup kernels)
1   orange, cut into segments
4   cups torn romaine lettuce
Citrus Sauce
2   oranges
1   serrano pepper, seeded
1   lime
2   tablespoons Garlic Oil or olive oil
1   tablespoon packed brown sugar
1   garlic clove, pressed
2   teaspoons Citrus & Basil Rub
1   pound pork tenderloin
1   tablespoon Citrus & Basil Rub
  1. For salad, seed tomatoes with Core & More; dice with Tomato Knife. Dice onion with Santoku Knife. Remove kernels from corn. Combine tomatoes, onion, corn and orange segments in Classic Batter Bowl; set aside. Wash lettuce; drain and set aside.
  2. For citrus sauce, zest one orange with Microplane® Adjustable Grater to measure 1 teaspoon zest. Juice both oranges with Juicer to measure 1/2 cup juice. Chop serrano pepper using Food Chopper. Juice lime into Small Batter Bowl using Citrus Press. Add orange zest, juice, serrano pepper, oil, brown sugar, garlic pressed with Garlic Press and citrus rub; whisk using Stainless Whisk and set aside.
  3. For pork, trim silver skin and cut tenderloin into 12 equal medallions using Chef's Knife. Slightly flatten each medallion with flat side of Meat Tenderizer; rub pork with citrus rub. Heat (12-in.) Skillet over medium-high heat until drop of water sizzles. Cook pork 4-5 minutes on each side or until browned, turning once using Chef's Tongs. Remove pork from Skillet; keep warm. Cook citrus sauce in same Skillet over medium heat 2-3 minutes or until sauce is slightly thickened, stirring to loosen browned bits from bottom of Skillet using Silicone Flat Whisk. Remove from heat and pour 1/4 cup of the sauce over tomato mixture; toss to coat.
  4. To serve, place lettuce in center of each serving plate; top with tomato mixture and three pork medallions. Drizzle with remaining sauce.

Yield: 4 servings

Nutrients per serving: Calories 310, Total Fat 14 g, Saturated Fat 2.5 g, Cholesterol 75 mg, Carbohydrate 21 g, Protein 26 g, Sodium 450 mg, Fiber 3 g

Cook's Tips: If desired, 1 cup frozen or canned corn can be substituted for the fresh ear of corn.

To make orange segments, cut a thin slice from the top and bottom of the orange using Paring Knife. Stand the orange upright. Cutting from top to bottom, carefully trim away peel and white membrane. Turn orange on its side and cut down both sides of membrane. Remove segment. Repeat with remaining segments.

For a kid-friendly version of this recipe, prepare ingredients for Salad, omitting lettuce and onion. Prepare Citrus Sauce as directed and set aside. Substitute 1 pound boneless, skinless chicken breast halves for the pork. (Do not cut chicken into medallions.) Cook chicken 10-12 minutes or until internal temperature reaches 170°F. Finish preparing Citrus Sauce as directed in Step 3. Toss 3 cups hot cooked rice with 1 tablespoon snipped fresh parsley. To serve, cut chicken diagonally into slices. Spoon rice onto serving plate. Top with a portion of the tomato mixture and one chicken breast; drizzle with sauce.