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Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango
Ingredients
  • 4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups)
  • 2 tablespoons balsamic vinegar
  • 4 ripe tomatoes, chopped and juices reserved
  • 1 clove garlic, minced
  • Kosher salt
  • 2 tablespoons plus 2 teaspoons olive oil
  • 3 cups fresh corn kernels
  • 1 serrano chile, stemmed, seeded and thinly sliced
  • 1 medium onion, diced
  • 1 ¼ pounds pork tenderloin, trimmed
  • Freshly ground black pepper
  • ¼ cup fresh cilantro leaves, chopped
  • 2 cups plain lowfat yogurt
  • 1 cup chopped mango
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