Makes 4 servings
Approximate prep and cook time: 40 minutes
4 TB. olive oil or melted coconut oil
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. cayenne
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 lb. pork tenderloin, cut into 1" pieces
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
1 small red onion, diced or sliced
2 large heads romaine or green leaf lettuce, sliced (or use 12 cups mixed greens)
1/4 cup freshly chopped cilantro (optional garnish)
1 lime, quartered (optional garnish)
Coconut Lime Dressing:
1 cup full fat canned coconut milk
2 tsp. olive oil
Juice of 2 limes
2 cloves garlic, finely minced
2 tsp. apple cider vinegar
2 tsp. raw honey
Preheat oven to 400° F.
In a large mixing bowl or a large plastic bag, combine oil, spices, sea salt and black pepper.
Add the pork, peppers and onions to the mixture and combine with a wooden spoon (or close the bag and shake vigorously) until fully coated.
Cut a piece of parchment paper to fit the bottom of a large, rimmed baking sheet.
Spread pork and vegetables on the parchment paper, place in oven and roast for 20 to 25 minutes, or until pork is cooked through.
Meanwhile, combine salad dressing ingredients in a mason jar. Fasten the lid tightly and shake vigorously until well combined.
Top salad greens with pork and vegetable mixture, and drizzle with dressing to serve. Garnish with cilantro and fresh lime wedges if desired.
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