1/2 cup grated radishes
1 pound sugar snap peas, trimmed, sliced
2 tablespoons snipped chives
1/4 cup ranch dressing
1 1/2 pounds pork tenderloin
2 teaspoons cumin
1/2 cucumber, sliced
1 teaspoon lemon juice
2 tablespoons milk
4 pieces cornbread
1/2 teaspoon crushed red pepper
1 teaspoon dry mustard
In bowl, mix mustard, cumin, red pepper and 1/2 teaspoon salt. Rub all over pork. Grill covered until cooked through.
Add cornbread to hot grill 2 minutes before pork is done cooking, grill until toasted. Transfer pork and cornbread to cutting board, tent with foil.
In bowl, whisk dressing, milk, chives, lemon juice and 1/4 teaspoon pepper. Add peas, cucumber and radishes, toss to combine.
Thinly slice pork. Divide among plates.
Serve with pea cucumber salad and cornbread…
Makes 4 servings.
Pyrex Prepware 3-Piece Glass Mixing Bowl Set