Pork Tenderloin with Corn Panzanella Salad and Yogu

Name: Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups); 2 tablespoons balsamic vinegar; 4 ripe tomatoes, chopped and juices reserved; 1 clove garlic, minced; Kosher salt; 2 tablespoons plus 2 teaspoons olive oil; 3 cups fresh corn kernels; 1 serrano chile, stemmed, seeded and thinly sliced; 1 medium onion, diced; 1 1/4 pounds pork tenderloin, trimmed; Freshly ground black pepper; 1/4 cup fresh cilantro leaves, chopped; 2 cups plain lowfat yogurt; 1 cup chopped mango

Servings: persons

4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups)
2 tablespoons balsamic vinegar
4 ripe tomatoes, chopped and juices reserved
1 clove garlic, minced
Kosher salt
2 tablespoons plus 2 teaspoons olive oil
3 cups fresh corn kernels
1 serrano chile, stemmed, seeded and thinly sliced
1 medium onion, diced
1 1/4 pounds pork tenderloin, trimmed
Freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
2 cups plain lowfat yogurt
1 cup chopped mango

1
Preheat the oven to 300 degrees F.
2
Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes.
3
Let cool.
4
Put 1 tablespoon of the vinegar, the tomatoes and their juices, the garlic and 1/4 teaspoon salt in a large bowl, and toss together.
5
Heat 2 teaspoons of the oil in a large nonstick skillet over high heat.
6
Add the corn and spread in a single layer.
7
Cook until blackened in spots, about 3 minutes.
8
Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes.
9
Transfer the mixture to the bowl with the tomatoes.
10
Set aside.
11
Increase the oven temperature to 400 degrees F and wipe out the skillet.
12
Sprinkle the pork with 1/2 teaspoon salt and some pepper.
13
Heat the remaining 2 tablespoons oil in the skillet.
14
Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes.
15
Brush with the remaining 1 tablespoon vinegar.
16
Roast until the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
17
Transfer the pork to a cutting board to rest for a few minutes and then slice.
18
Add the bread and cilantro to the corn salad and gently stir together.
19
Divide the pork and salad evenly among four plates.
20
Divide the yogurt and mango evenly among four small bowls, to serve on the side.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups), 2 tablespoons balsamic vinegar, 4 ripe tomatoes, chopped and juices reserved, 1 clove garlic, minced, and more.

Yes, Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango 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.

That's it — enjoy your meal!

Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions