| |
|
1 teaspoon drained chopped canned chipotle chile in adobe sauce
|
|
3 tablespoons honey
|
|
1/4 cup dried cherries
|
|
1/3 cup apple cider vinegar
|
|
1/2 cup canola oil
|
|
1 pork tenderloin (about 1 1/2 pounds)
|
|
1/2 cup vegetable oil
|
|
2 Mission® corn tortilla, cut into thin strips
|
|
1 package (5 ounces) fresh baby SALAD greens
|
|
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
|
|
1 medium yellow pepper, cut into 2-inch-long strips (about 1 1/2 cups)
|
|
1 small jicama, peeled and cut into thin strips (about 1 1/2 cups)
|
|
1 orange, peeled and cut into segments
|
|
1/2 cup roasted salted pumpkin seeds
|