Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Dried ancho chile; (1 ounce)
1 1/2 oz Sun-dried tomatoes; (20)
Packed without oil
2 c Boiling water
1 tb Olive oil
1/4 c Minced red onion
1 Garlic; minced
3 c Fresh corn kernels
2 c Diced zucchini
1/4 c Tequila
1 tb Minced fresh tarragon
1/2 ts Salt
1 Pork tenderloin; (1-pound)
3/4 ts Ground cumin
1/2 ts Salt
1/2 ts Pepper
Vegetable cooking spray
8 c Torn romaine lettuce

Remove stem and seeds from chile. Combine chile, tomatoes, and
boiling wate r; cover and let stand 20 minutes.

Drain, reserving 1/4 cup liquid.

Chop chile and tomatoes; set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion and
garlic ; saute 1 minute. Add reserved 1/4 cup liquid, corn, zucchini,
and tequila; cook 7 minutes or until vegetables are tender and liquid
nearly evaporates.

Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon,
and 1/2 teaspoon salt; let cool to room temperature.

Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and
pepper. Pre pare grill.

Place pork on rack coated with cooking spray; cover and cook 20
minutes or until meat thermometer registers 160 degrees, turning pork
occasionally. Yi eld: 4 servings.

~ - - - - - - - - - - - - - - - - - Per serving: 417 Calories; 8g Fat
(17% calories from fat); 24g Protein; 65g Carbohydrate; 37mg
Cholesterol;
809 mg Sodium

NOTES : You can also make this recipe with quail (which can be found
frozen in gourmet markets) or any game bird. Substitute 4 quail,
cleaned, if desi red. Split each quail in half lengthwise; sprinkle
3/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper over
both sides of quail. Prepare gr ill. Place quail on grill rack coated
with cooking spray; cover and cook 5 minutes on each side or until
quail is done. To serve, cut into 1/4-inch-th ick slices. Place 2
cups lettuce in each of 4 salad bowls; top each with 1 cup corn
mixture and one-fourth of pork slices.

Nutr. Assoc. : 2607 0 0 0 0 0 0 0 5663 0 3412 0 0 0 0 0 0 1280

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