Warm Grilled Pork and Lentil Salad

Makes 4 servings

Ingredients:

• 1/2 - cup uncooked dried brown lentils, rinsed, drained
• 1 - cup frozen whole kernel corn, thawed
• 1 1/4 - pounds pork tenderloin, trimmed
• 2 - Roma tomatoes, chopped
• 2 - green onions, sliced
• 1 - package (10-ounce) Italian blend salad greens
• 1/2 - cup Italian dressing

Directions:

Prepare grill and heat until coals are ash white.

1. Cover lentils with water in 2-quart saucepan and bring to a boil over high heat.
2. Reduce heat to medium-low. Cook until lentils are tender (20 to 25 minutes).
3. Add corn to lentils during last 5 minutes of cooking.
4. Drain, if necessary. Keep warm.
5. Meanwhile, place tenderloin on grill (tuck under thinner ends of the tenderloin). Grill pork, turning every 5 minutes, until meat thermometer reaches 155°F or until meat is slightly pink in thickest part (about 20 to 24 minutes).
6. Add tomatoes, onions and 3 Tablespoons dressing to lentil mixture Mix well. Season with salt and pepper, if desired.
7. To serve, divide salad greens evenly among 4 plates.
8. Spoon lentil mixture on top of greens. Cut pork into thin slices and place over lentils.
9. Drizzle with remaining dressing.

Alan's Kitchen Tip:

• Serve with crusty rolls to complete the meal.

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