Tenderloin Tuesday: Herbed Pork and Corn Salad

Herbed Pork and Corn Salad

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Prep Time: 15 minutes

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1 pound cooked pork loin roast, cut into 1/2-inch cubes
2 12-oz bags frozen corn, thawed
1 1/2 cups fresh tomatoes, diced
2 tablespoons fresh herbs, minced
Leaf lettuce
1 tablespoon cornstarch
1 cup water, divided
1 teaspoon Dijon-style mustard
2 cloves garlic, minced
1/2 cup red wine vinegar
1 tablespoon olive oil

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Cooking Directions

New USDA Guidelines
For Vinaigrette, stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir in cornstarch mixture; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients. Store in refrigerator if made ahead.For salad, gently toss together pork, corn, tomatoes and herbs in large bowl. Pour Vinaigrette over, toss gently. Serve on leaf lettuce.

Serves 6

*Try various combinations of herbs like fresh parsley, thyme and basil. Or your family’s favorite combination of fresh herbs.

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Serving Suggestions

Leftover roasted pork goes into this summer salad. Try this salad with different fresh herbs. Durning peak corn season, replace the frozen corn with fresh corn taken off the cob.

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Calories: 290 calories
Protein: 27 grams
Fat: 9 grams
Sodium: 65 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 2 grams
Carbohydrates: 28 grams

Random Safety Tip:
If using a microwave to thaw your pork, cook immediately after thawing.