I was excited to make this dish as soon as I saw the recipe – it combines so many of my favorite flavors and is quick to prepare. I am also trying to squeeze in every last recipe with fresh corn before the season is over. 🙂 The pork cooked quickly and was really tender. The corn salad was fabulous! This recipe was adapted from Everyday Food.
When I told my son what we were having for dinner he asked if he could eat it as a taco filling– what a great thought! I cut the meat and topped it with corn salad in his tacos the first night, and then we ate the leftovers in corn tortillas as well. I squeezed fresh lime juice on top. Perfect.
Yield: Serves 4 to 6
- 4 ears corn (about 4 cups kernels)
- 1 small jalapeño or 1/2 large jalapeño, ribbed and seeded (if desired), minced
- 2 scallions, thinly sliced
- 1/2 cup fresh cilantro leaves, plus more for garnish
- 1 large avocado, sliced or cubed
- 4 tablespoons olive oil, divided, plus more for grill
- 2 limes
- coarse salt and freshly ground black pepper
- 1 teaspoon chili powder
- 2 pork tenderloin (1 pound each), each cut into six (to eight) 1-inch-thick medallions
- Boil corn 2 minutes in a pot of salted water. Drain and set aside until cool enough to handle.
- With a sharp knife, cut kernels from cobs into a large bowl.
- Add minced jalapeño, sliced scallions, cilantro leaves, avocado cubes, 2 tablespoons olive oil, and juice of 1 lime. Season with salt.
- Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons olive oil.
- Place the pork medallions between 2 slices of plastic wrap and use a meat tenderizer to flatten to about 1/4 to 1/2-inch thick.
- Brush both sides of each medallion with the chili-oil mixture.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill.
- Grill pork 3 to 4 minutes per side for medium.
- Remove from grill and squeeze juice of remaining lime on top. Garnish with minced cilantro and serve with (or over) corn salad.