This delicious and refreshing pork salad is packed with veggies.

Also included is our recipes for spicy buttermilk dressing and mini corn bread muffins.

Directions

Prepare Spicy Buttermilk Dressing; cover and chill.

Southern Pork Tenderloin Salad

Credit: Karla Conrad

Prepare the Mini Corn Bread Muffins.

In a small bowl combine first six ingredients (through pepper).

Sprinkle meat with spice mixture; rub in with your fingers.

Prepare grill for indirect heat using a drip pan.

Place meat over drip pan.

Grill, covered, over indirect medium heat 30 to 35 minutes or until a thermometer registers 145F.

Remove meat from grill.

Cover with foil and let stand 10 minutes.

On a large platter arrange meat slices and next six ingredients (through bacon).

Serve with Spicy Buttermilk Dressing.

Preheat oven to 400F.

Lightly grease twenty-four 1 3/4-inch muffin cups; set aside.

In a medium bowl combine muffin mix, milk, and egg.

Stir in corn and cheese.

Spoon mixture into the prepared muffin cups, filling each about two-thirds full.

Bake for 12 to 14 minutes or until a wooden toothpick inserted near the centers comes out clean.

Cool in muffin cups on a wire rack for 5 minutes.

Remove from muffin cups; cool completely on wire rack.

To Make Ahead

Prepare Mini Corn Bread Muffins; cool.

Store in an airtight container at room temperature up to 24 hours.

Prepare meat as directed in Step 1.

Arrange salad ingredients, except meat, as directed in Step 4.

Prepare Spicy Buttermilk Dressing.

Cover and chill meat, salad platter, and dressing separately up to 24 hours.

To serve, grill meat as directed in Step 3; slice meat.

Arrange meat and mini muffins on salad platter.

Instead of making the spice mixture, substitute 2 Tbsp.

Corn Bread Cubes:

Preheat oven to 400F.

Lightly grease an 8-inch square baking pan.

Prepare batter for Mini Corn Bread Muffins as directed, except spread in prepared baking pan.

Bake 20 to 25 minutes or until a toothpick comes out clean.

Cool in pan on a wire rack 10 minutes.

Remove from pan; cool completely on wire rack.

Cut corn bread into cubes.

2,000 calories a day is used for general nutrition advice.