Southwestern Corn Salad With Pork

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1 dried ancho chile (about 1 ounce)

1 1/2 ounces sun-dried tomatoes, packed without oil (about 20)

2 cups boiling water

1 tablespoon olive oil

1/4 cup minced red onion

1 garlic clove, minced

3 cups fresh corn kernels

2 cups diced zucchini

1/4 cup tequila

1 tablespoon minced fresh tarragon

1/2 teaspoon salt

1 (1-pound) pork tenderloin

3/4 teaspoon ground cumin

1/2 teaspoon pepper

Vegetable cooking spray

8 cups torn romaine lettuce

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