Peach-Jalapeño Grilled Pork Tenderloin Salad - PA Pork Producers Council

Ingredients

• 1 pork tenderloin (16 oz)
• 1 can peaches in 100% juice (15 oz)
• ½ jalapeño (seeded)
• 4 limes (juiced, divided)
• Pinch of salt and black pepper
• ½ cup olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 bunch cilantro (finely chopped)
• 2 heads Romaine lettuce (thinly sliced)
• 1 can sweet corn (15.25 oz., drained and rinsed)
• 1 large avocado (sliced)
• 1 cup cherry tomatoes (halved)
• 4 oz cotija cheese (crumbled or shredded Mexican-style cheese (optional))
• ½ cup tortilla strips or 12 tortilla chips (crushed, optional)