Tidbits & Thyme: Raspberry Chipotle Pork Loin Salad

So, normally I put Raspberry Chipotle over cream cheese and eat it with crackers...AHHHH-mazing. But, then the other day I realized I needed to somehow cook with it. And presto! I had pork loin on hand and decided a light salad for dinner would be just perfect! This is simple and just the ticket for an effortless dinner!

Ingredients:
2/3 lb Pork loin cutlets
1 tbsp Olive Oil
1 1/2 tsp of salt
1 tsp of black pepper
1 tbsp of crushed red pepper (adjust to the amount of heat you can handle!)
Spring salad mix
1/3 of english Cucumber
1/2 cup Corn
1 firm roma tomato
1 Avocado
1/4 cup of sliced onion
2 tbsp. Raspberry Chipotle sauce (can be any brand)

Directions:

Marinate the pork loin cutlets with the olive oil, salt, black pepper, and the crushed red pepper. I just stuck it in the fridge while I cut all the veggies.

Next, slice up your cucumber.

Chop up your tomato.

Slice up that red onion! Don't cry..if you start to, chew some gum or run that chunk of onion under cold water before you start to slice.

Chop up a fresh avocado! MMMM!!! Look at beautiful avocado...

I then heated up some frozen corn in a bowl to add to my salad.

Now, that you've gotten all these ingredients together, pan fry the pork loin until they have been seared on the surface. Take it off the pan and slice it into pieces.

Once you've sliced it, now pan fry it again to make sure it's all cooked. Make sure to watch it closely so you don't over cook it!

Once done, take it off and soak it in the raspberry chipotle sauce!! Now, like I said before, purchase whatever brand you're comfortable with! This is the one I use.

Here is the cooked pork loin soaked in this lovely sauce!

Now let this hang out for a little while. Assemble the whole salad while you wait for this to get completely marinated in this sauce. Start with the spring salad mix in a bowl and then add all your veggies in. It's a deep bowl so don't be tricked into thinking there isn't that much...quite a few handfuls in this bowl.