A hearty salad that only needs crusty rolls to complete the meal.
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1/2 cup uncooked dried brown lentils, rinsed, drained
1 cup frozen whole kernel corn, thawed
1 1/4 pounds pork tenderloin, trimmed
2 Roma tomatoes, chopped
2 green onions, sliced
1 (10-ounce) package Italian blend salad greens
1/2 cup Italian dressing
Heat gas grill on medium or charcoal grill until coals are ash white.
Cover lentils with water in 2-quart saucepan; bring to a boil over high heat. Reduce heat to medium-low. Cook 20-25 minutes or until lentils are tender. Add corn to lentils during last 5 minutes of cooking. Drain, if necessary. Keep warm.
Place tenderloin onto grill, tucking under thinner ends. Grill pork, turning every 5 minutes, 20-24 minutes or until meat thermometer reaches 145°F.
Add tomatoes, onions and 3 tablespoons dressing to lentil mixture; mix well. Season with salt and pepper, if desired.
Divide salad greens evenly among 4 plates. Spoon lentil mixture on top of greens. Cut pork into thin slices; place over lentils. Drizzle with remaining dressing.