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 jalapeno, seeded if desired, minced
- 2 scallions, thinly sliced
- 1/2 cup fresh cilantro
- 1 1/2 small avocados, sliced or cubed
- 4 tablespoons olive oil, divided, plus more for grill
- 2 limes
- Coarse salt and 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 rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
- Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili 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. Serve with corn salad.