Chili-Lime Pork Tenderloin with Corn Salad

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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. ­čÖé The pork cooked quickly and was really tender. The corn salad was fabulous! This┬árecipe 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
  1. 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.
  2. 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.
  3. 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.

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