WW Chipotle-Grilled Pork Salad

            
               serv 4 7 points
        1 pound(s) uncooked lean pork tenderloin, use one whole loin
        1/2 tsp ground cumin
        1/2 tsp table salt, divided
        1/8 tsp black pepper
        2 Tbsp fresh lime juice
        2 Tbsp light mayonnaise
        4 tsp olive oil
        1/2 tsp store-bought adobo sauce, *
        2 Tbsp cilantro, chopped
        6 cup(s), shredded romaine lettuce
        1 1/2 cup(s) grape tomatoes, halved
        1 large yellow pepper(s), diced
        1 cup(s) uncooked jicama, chopped
        1 item(s), medium avocado, Hass, cut into chunks
        1 item(s) canned chipotle peppers in adobo sauce, chopped
 Sprinkle pork with cumin, 1/4 teaspoon salt and pepper; let stand 15 minutes.
    Heat outdoor grill to medium-high (or heat grill pan over medium-high heat).
    Grill pork, turning occasionally, until a meat thermometer inserted in center reads at least 145°F, about 20 to 25 minutes. Remove pork to cutting board and let rest for a minimum of 3 minutes, but up to 10 minutes, before slicing.
    Meanwhile, combine lime juice, mayonnaise, oil, adobo sauce and remaining 1/4 teaspoon salt in a small bowl; stir in cilantro.
    Combine romaine, tomatoes, yellow pepper, jicama, avocado and chipotle pepper in a large deep platter; drizzle with about half the dressing and toss to mix and coat. Arrange sliced pork on top of salad; drizzle with remaining dressing.

    Serving size: 3 oz pork, 2 1/2 c salad and 1 1/2 Tbsp dressing