In a bowl, combine vinegar, lime juice, and Cholula Smoky Chipotle Carnitas Seasoning Mix. Whisk to combine.
Slowly drizzle in olive oil whisking to combine. Add water as needed to get the desired consistency. Hold refrigerated for service.
Cholula Carnitas Ranch
In a bowl, combine ranch and Cholula Smoky Chipotle Carnitas Seasoning Mix. Whisk well to combine. Hold refrigerated for service.
Prep
Set oven to 300°F. Season pork completely on all sides with Cholula Smoky Chipotle Carnitas Seasoning Mix and allow to rest for about 1 hour.
Roast pork on a rack over a parchment-lined sheet tray until it reaches an internal temperature of 130°F. Hold warm for service or refrigerate for later use.
Service
Set grill to medium-high. For each serving, cut a 3-ounce portion of tenderloin. Grill to desired temperature. Cut into 3-4 medallions.
In a bowl, combine 1 1/2 cups greens and 1 cup romaine. Toss with 1 tablespoon Cholula Carnitas Vinaigrette and plate in a large salad bowl.
In rows, top with 1/3 cup of corn, 5 split grape tomatoes, 2 slices of bacon crumbled, 2 tablespoons onions, and 3 tablespoons mancheron.
Top with grilled pork and drizzle with 1 1/2 tablespoons Cholula Carnitas Ranch.
Chef's Tip!
Smoked pork tenderloin is wonderful on this salad and French's® Crispy Jalapenos make a nice crunchy and spicy garnish.
