Southwestern Pork Tenderloin with Corn Salad

Ingredients

• 1 pork tenderloin (approx 12 oz/375 g)
• 1/4 cup (60 mL) loosely packed brown sugar
• 1 tbsp (15 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 2 Romaine hearts, shredded (approx. 8 cups/2 L, loosely packed)
• 1 can ( 341 g) whole kernel corn, reduced sodium drained
• 1 red pepper, seeded and thinly sliced
• 1 sliced stalk celery, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup (60 mL) ranch dressing