Ingredients

For dressing:

2 canned chipotle chiles in adobo 1/4 cup bottled Major Grey's chutney

　　1/4 cup bottled Major Grey's chutney

　　1/4 cup fresh orange juice

　　1/4 cup fresh lime juice

　　2 ears corn

　　1 pound vine-ripened tomatoes (about 3 medium)

　　10 radishes

　　1 cup drained canned black beans

　　1 pound pork tenderloin

　　2 large heads frisée (French curly endive; about 1/2 pound total)

　　

Step 1

Prepare grill

　　

Make dressing:

Step 2

Mince enough chipotles to measure 2 teaspoons. In a blender puree chipotles, chutney, citrus juices, and salt to taste until dressing is smooth. Dressing may be made 1 day ahead and chilled, covered.

　　

Step 3

Cut enough corn from cobs to measure 1 cup. In a small saucepan boil corn in water to just cover until crisp-tender, about 2 minutes. In a colander drain corn and rinse under cold water to stop cooking. Pat corn dry and cut tomatoes and radishes into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.

　　

Step 4

Pat pork dry and season with salt and pepper. Grill pork on a lightly oiled rack set 5 to 6 inches over glowing coals, turning it, until a thermometer inserted diagonally into center registers 155°F., 15 to 20 minutes. (Alternatively, pork may be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Let pork stand 5 minutes and thinly slice. Chop frisée and transfer with corn, tomatoes, radishes, beans, and pork to a large bowl.

　　

Step 5

Just before serving, toss salad with dressing.

　　

Nutrition Per Serving

Each serving about 327 calories and 8 grams fat.

　　#### Nutritional analysis provided by Gourmet