Grilled Pork Tenderloin With Corn Salad
- Ready In:
- 12mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 6 tablespoons extra virgin olive oil
- 5 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- table salt
- ground black pepper
- 1 (9 ounce) package frozen corn, thawed
- 1 (15 1/2 ounce) can pinto beans, drained
- 1⁄4 cup fresh cilantro leaves, chopped
- 4 scallions, thinly sliced
- 2 pork tenderloin (1 1/2 lb to 2 lb. each)
directions
- Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.
- Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.
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