Chile Pork Tenderloin With Charred Corn Salad Recipe

Name: Chile Pork Tenderloin With Charred Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons ancho or regular chile powder; 1 teaspoon light brown sugar; About 1 tsp. kosher salt; 1 pork tenderloin (about 1 lb.); 3 ears yellow corn, shucked; About 3 tbsp. olive oil; 1 red onion, thickly sliced crosswise; 2 cups halved cherry tomatoes; 2 tablespoons lime juice; 1 tablespoon chopped flat-leaf parsley; 1 teaspoon chopped fresh oregano leaves; Pepper

Servings: persons

1 1/2 tablespoons ancho or regular chile powder
1 teaspoon light brown sugar
About 1 tsp. kosher salt
1 pork tenderloin (about 1 lb.)
3 ears yellow corn, shucked
About 3 tbsp. olive oil
1 red onion, thickly sliced crosswise
2 cups halved cherry tomatoes
2 tablespoons lime juice
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh oregano leaves
Pepper

1
Heat a grill to medium-high (400u00b0 to 500u00b0). Mix ancho chile powder, brown sugar, and salt together. Rub pork tenderloin and corn with oil, then sprinkle with ancho mixture. (If you do this the night before, you'll be that much ahead--and the flavor will be deeper.)
2
Oil grill with a wad of oiled paper towels. Grill tenderloin, corn, and onion slices, turning occasionally, until corn is blackened in spots and onion is softened, about 8 minutes. Transfer corn and onion to a cutting board and let cool briefly.
3
Move pork to a cooler spot if on a charcoal grill, or lower heat to medium-low on a gas grill. Cover grill and cook until done the way you like it, about 8 minutes for medium (about 155u00b0 on an instant-read thermometer). Transfer tenderloin to a cutting board and let rest briefly.
4
Meanwhile, cut corn kernels from cob into a bowl. Roughly chop onion and add with tomatoes to corn. Stir in lime juice, parsley, oregano, and salt and pepper to taste.
5
Slice tenderloin, divide among 4 plates, and drizzle with any juices. Top with corn relish.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 tablespoons ancho or regular chile powder, 1 teaspoon light brown sugar, About 1 tsp. kosher salt, 1 pork tenderloin (about 1 lb.), and more.

Yes, Chile Pork Tenderloin With Charred Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chile Pork Tenderloin With Charred Corn Salad

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