Ingredients

• 4 1/2 teaspoons canola oil, divided
• 1/4 cup chopped shallots, (2 large shallots)
• 1 tablespoon chili powder
• 1 clove garlic, finely chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper, (cayenne)
• 1/3 cup reduced-sodium chicken broth
• 1/4 cup lime juice
• 1 pork tenderloin, about 12 ounces, trimmed and cut into 1 1/2-inch chunks
• Salt & freshly ground pepper to taste
• 4 ears fresh corn, husked and cut into 2-inch lengths
• 2 red bell peppers, cut into 3/4-inch squares
• 4 corn tortillas
• 6 cups washed, dried and torn spinach leaves, (about 6 ounces)

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Cooking Directions

Step 1

Heat 1 1/2 teaspoons of the oil in a small skillet over medium-low heat. Add shallots, chili powder, garlic and cumin and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and stir in ground red pepper, broth and lime juice. Let cool to room temperature.

Step 2

Combine pork and half of the shallot marinade in a shallow dish just large enough to hold the meat. Stir to coat. Cover with plastic wrap and refrigerate for 1 to 3 hours, stirring once or twice.

Step 3

Whisk the remaining 1 tablespoon oil into the remaining marinade and season with salt and pepper. Set aside to use as salad dressing.

Step 4

Preheat grill. Remove the pork from the marinade. (Discard the marinade.) Thread the pork, corn and bell peppers on 4 long or 8 short skewers, placing the vegetables at the ends and the pork in the center.

Step 5

Grill, turning once or twice, until the pork is browned and cooked through, 8 to 10 minutes. During the last few minutes of grilling, set tortillas at the edge of the grill and toast lightly, turning often with tongs.

Step 6

Toss spinach in a bowl with the reserved dressing. Transfer to a serving platter and arrange the skewers on top. Cut the toasted tortillas into quarters and use to garnish the edge of the platter.