Pork Tenderloin Salad with Lime Dressing Recipe

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15 min


30 min

Nutrition per portion

Calories 747 kCal 37%
Fat 38g 54%
  -  Saturates 9g 45%


  • for the salad
  • 2tbsp chipotle sauce (we like Discovery)
  • 2tbsp dark brown muscovado sugar
  • 2tsp oil
  • 400g (14oz) pork tenderloin, trimmed
  • 2 baby gem lettuces, sliced into quarters
  • 200g (7oz) cherry tomatoes, halved
  • 400g can black beans or red kidney beans, drained and rinsed
  • 1 small ripe avocado, peeled, destoned and sliced
  • small bunch coriander, chopped
  • for the dressing
  • juice 2 limes, plus extra wedges
  • ½tsp Tabasco, depending on heat
  • 2tbsp extra virgin olive oil
  • 1tbsp runny honey


  • Heat the oven to 180C, 160C fan, 350F, gas 4. Combine the chipotle sauce, sugar and oil to make a dark paste then brush this all over the pork, place in a roasting tin and bake for 25 to 30 minutes.

  • Divide the lettuce, tomatoes, beans and avocado between 2 plates. In a small bowl, mix all the dressing ingredients together and season.

  • Once the pork is cooked, slice into 1cm (½in) rounds and stir the chipotle cooking juices into the dressing. Add the pork to the salads, scatter with coriander, drizzle with the dressing and serve with extra lime wedges.

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