Ingredients
1
lb pork tenderloin
1
bottle (12 oz) wheat beer
1/4
cup white vinegar
2
tablespoons lime juice
1
tablespoon Dijon mustard
1/4
teaspoon salt
1
bag (5.5 oz) mixed greens
1
can (11 oz) whole kernel corn, drained
1
cup whole dates pitted, halved
1/2
cup roasted salted almonds
2
avocados, pitted, peeled and sliced
1
medium poblano chile, roasted, seeded, chopped
Preparation
Place pork tenderloin in glass bowl; add 1 cup of the beer. Cover; refrigerate 1 hour. Meanwhile, in small bowl, mix remaining 1/2 cup beer and the Wheat Beer Vinaigrette ingredients. Refrigerate until ready to serve.
Heat oven to 350°F. Place pork in shallow pan. Bake 40 to 50 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool; shred pork using two forks.
In large serving bowl, mix greens, corn, dates and almonds. Pour about 1/2 cup of the vinaigrette over salad; toss to coat. Top with shredded pork, avocado slices and poblano chile. Serve salad with remaining vinaigrette.
