BBQ Pork Salad
Make the barbecue sauce well ahead of time and refrigerate for an easy-assemble meal.
Number of servings : 4
Prep time: 15
Cooking time: 45
Type of meal : | Main Courses | Main Courses
Special diet :
1 can (15 ounces) no-salt-added crushed tomatoes (look for brands with no onions or garlic)
2 tablespoons dark brown sugar
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons distilled apple cider vinegar
2 teaspoons mild chili powder (look for brands with no onions or garlic)
1½ teaspoons ground cumin
1 tablespoon extra-virgin olive oil
1 pound pork tenderloin
1 pound sweet potatoes, peeled and cut into ½-inch cubes
1 large red bell pepper, cut into matchsticks
1 cup frozen corn kernels, thawed
3 cups shredded cabbage (¼ medium or ½ small head)
Preheat the oven to 400°F. Line a baking sheet with foil (for easier cleanup).
In a small saucepan, combine the tomatoes, brown sugar, salt, black pepper, 1 tablespoon of the vinegar, 1 teaspoon of the chili powder, and ½ teaspoon of the cumin. Puree with an immersion blender (or blend everything in a mini food processor before putting in the saucepan). Bring to a simmer over medium-low heat, then reduce heat to low, partially cover, and cook for 10 minutes to concentrate the flavors.
Measure out ⅓ cup of the mixture to use as a baste for the pork. Let the rest of the mixture cool slightly, then whisk in the oil and the remaining 2 tablespoons vinegar. This is the salad dressing.
Rub both sides of the pork with the remaining 1 teaspoon chili powder and 1 teaspoon cumin and roast for 10 minutes. Brush the pork with half of the basting mixture, then roast for another 10 minutes. Brush with the remaining basting mixture and roast for 10 to 15 minutes longer, or until it registers 145°F on an instant-read thermometer when inserted into the thickest part of the meat. Let stand for at least 10 minutes, then thinly slice crosswise.
Meanwhile, in a steamer, cook the sweet potatoes for 5 minutes, or until firm-tender. Transfer to a large salad bowl. Add the bell pepper, corn, cabbage, and salad dressing, tossing to combine. (Add any juices from the cutting board, too.)
Serve the sliced pork on a bed of the vegetables. Serve warm or at room temperature.