Santa Fe Pork Tenderloin Salad with Cilantro-Lime Vinaigrette - Manitoba Pork

Ingredients

• 1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
• Canola oil for brushing
• Ready-to-use Tex-Mex seasoning
• 8 cups / 2L spring mix salad greens or torn romaine lettuce leaves
• 1½ cups / 375 mL grape tomatoes, halved
• 1-14 oz / 396 mL can black beans, drained and rinsed
• 1 cup / 250 mL frozen corn kernels, thawed
• 1 avocado, pitted and chopped
• 1 cup / 250 mL tortilla strips or broken tortilla chips
• Shredded Tex-Mex cheese (optional)
• ¾ cup / 175 mL canola oil
• 3 Tbsp / 45 mL lime juice
• 2 Tbsp / 30 mL white wine vinegar or white balsamic vinegar
• 1 Tbsp / 15 mL honey
• 1 tsp / 5 mL Dijon mustard
• Pinch of cayenne pepper
• Salt and ground black pepper to taste
• 1 cup / 250 mL coarsely chopped fresh cilantro