Cuban Chopped Salad
Makes 4 servings
1/2 cup extra-virgin olive oil
1/2 cup freshly-squeezed orange juice
1/4 cup freshly-squeezed lime juice
2 tablespoons freshly-squeezed lemon juice
1/4 cup chopped fresh cilantro
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon coarse-ground black pepper
1 (1-pound) pork tenderloin
1 head romaine lettuce, chopped
1 head Bibb lettuce, chopped
1 pint grape tomatoes, quartered
8 ounces pork tenderloin, diced
8 ounces deli ham, diced
6 ounces Swiss cheese, diced
1 cup chopped dill pickle spears
1 cup canned black beans, drained and rinsed
1/2 cup diced red onions
1 avocado, pitted and diced
2 cups croutons
1/2 cup grated Parmesan cheese
6 tablespoons light olive oil
1/4 cup white wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon Dijon mustard
Coarse-ground black pepper
Whisk the olive oil, orange, lime and lemon juices in a large mixing bowl. Stir in the cilantro, oregano, mint, garlic, salt, cumin and pepper. Add the pork tenderloin, turning to coat in marinade. Transfer the pork to large zip-top bag and pour in the marinade. Coat the meat again with the marinade. Place the bag in a baking dish and refrigerate for at least 4 hours or up to overnight, turning occasionally.
Preheat the oven to 375 degrees F.
Remove the tenderloin from the marinade and place on a foil-lined baking sheet, Discard the marinade. Roast the tenderloin until an instant read thermometer inserted into the center registers 140 degrees F, about 30 minutes. Transfer the tenderloin to a cutting board and cover with foil. Allow the meat to rest for 10 minutes before cutting in half. Reserve 1 half for another use.
Combine Parmesan, oil, vinegar, garlic, and mustard in a blender until smooth. Season, to taste, with salt and pepper.
In a large bowl, toss lettuces, tomatoes, pork, ham, cheese, pickles, beans onions, avocado and croutons until combined. Season with salt and pepper. Drizzle 1/2 the vinaigrette over the salad and toss to coat. Add more vinaigrette if necessary, and serve.