Southwestern Corn Salad with Pork

Ingredients

• 1 dried ancho chile (about 1 ounce)
• 1 1/2 ounces sun-dried tomatoes, packed without oil (about 20)
• 2 cups boiling water
• 1 tablespoon olive oil
• 1/4 cup minced red onion
• 1 garlic clove, minced
• 3 cups fresh corn kernels
• 2 cups diced zucchini
• 1/4 cup tequila
• 1 tablespoon minced fresh tarragon
• 1/2 teaspoon salt
• 1 (1-pound) pork tenderloin
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Vegetable cooking spray
• 8 cups torn romaine lettuce

Preparation

1. Remove stem and seeds from chile. Combine chile, tomatoes, and boiling water; cover and let stand 20 minutes. Drain, reserving 1/4 cup liquid. Chop chile and tomatoes; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 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.
3. Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and pepper. Prepare grill. Place pork on rack coated with cooking spray; cover and cook 20 minutes or until meat thermometer registers 160°, turning pork occasionally. Cut into 1/4-inch-thick slices. Place 2 cups lettuce in each of 4 salad bowls; top each with 1 cup corn mixture and one-fourth of pork slices.
4. Note: Substitute 4 quail, cleaned, if desired. 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 grill. Place quail on grill rack coated with cooking spray; cover and cook 5 minutes on each side or until quail is done.