Preheat the oven to 400°F (200°C). Butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece. Set aside.
Combine the brown sugar with the chili powder and cumin. Rub over all sides of the meat. Place the pork on a lightly oiled ovenproof rack set on a foil-lined baking sheet. Roast, turning once, for 15 min. (or until internal temperature reaches160°F/71°C on an instant-read thermometer). Rest for 5 min., slice thinly.
Arrange the shredded romaine on a platter. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.
Cumin and chili powder give this meal a kick without the need for salt
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy