Recipes and Cooking Barbecued Pork Tenderloin Salad Be the first to rate & review! Cornbread muffin "croutons," spicy grilled pork tenderloin, and crispy bacon help make this salad hearty enough to be a meal in itself. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 24, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Grill Time: 30 mins Stand Time: 10 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ pound pork tenderloin 1 tablespoon ground cumin 2 teaspoon garlic powder 2 teaspoon chili powder 1 teaspoon dry mustard ½ teaspoon salt ½ teaspoon ground black pepper 10 cup chopped iceberg lettuce 1 15 ounce can black-eyed peas, rinsed and drained 1 large tomato, chopped 6 slices bacon, crisp-cooked, drained, and, if desired, crumbled 4 hard-cooked eggs, quartered 1 recipe Mini Cornbread Muffins or Cornbread Cubes 1 recipe Spicy Buttermilk Dressing Spicy Buttermilk Dressing ½ cup mayonnaise ½ cup buttermilk 1 tablespoon chopped green onion 1 teaspoon chili powder 1 teaspoon honey 1 clove garlic, minced ¼ teaspoon salt ⅛ teaspoon cayenne pepper Mini Cornbread Muffins 1 8.5 ounce package corn muffin mix ⅓ cup milk 1 egg ½ cup frozen whole kernel corn, thawed ½ cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces) Directions Trim fat from meat. In a small bowl combine cumin, garlic powder, chili powder, dry mustard, salt, and pepper. Sprinkle spice mixture evenly over meat; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted in the center registers 145°F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.) Remove meat from grill. Cover with foil; let stand for 10 minutes. Place lettuce in a large salad bowl. Slice meat. Arrange meat slices, black-eyed peas, tomato, bacon, eggs, and Mini Cornbread Muffins in rows on a large serving platter. Serve with Spicy Buttermilk Dressing. Spicy Buttermilk Dressing In a medium bowl whisk together mayonnaise, buttermilk, green onion, chili powder, honey, garlic, salt, and cayenne pepper. Mini Cornbread Muffins Preheat oven to 400°F. 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. Karla Conrad To Make Ahead: Prepare Mini Cornbread Muffins; cool. Store in an airtight container at room temperature for up to 24 hours. Prepare meat as directed in Step 1. Arrange salad ingredients, except meat, as directed in Step 3. Prepare Spicy Buttermilk Dressing. Cover and chill meat, lettuce, salad platter, and dressing separately for up to 24 hours. To serve, grill meat as directed in Step 2; slice meat. Arrange meat and mini muffins on salad platter. Serve with dressing. Shortcut: Instead of making the spice mixture, substitute 2 tablespoons purchased barbecue seasoning. Instead of preparing Spicy Buttermilk Dressing, use 1 cup bottled ranch salad dressing mixed with 1 teaspoon purchased barbecue seasoning. Cornbread Cubes: Preheat oven to 400°F. Lightly grease an 8x8x2-inch baking pan. Prepare batter for Mini Cornbread Muffins as directed, except spread in the prepared baking pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Cut cornbread into cubes. Rate it Print Nutrition Facts (per serving) 492 Calories 24g Fat 38g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 492 % Daily Value * Total Fat 24g 31% Saturated Fat 5g 25% Cholesterol 189mg 63% Sodium 964mg 42% Total Carbohydrate 38g 14% Total Sugars 6g Protein 32g Calcium 143mg 11% Iron 3.6mg 20% Potassium 694mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.