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Chili-Lime Pork with Corn Salad

This recipe calls for fresh corn, but you could also use frozen kernels; thaw and drain to add to salad.

  • Prep:
  • Total Time:
  • Servings: 4
Chili-Lime Pork with Corn Salad

Photography: Johnny Miller

Source: Everyday Food, March 2013

Ingredients

  • 5 ears corn (4 cups kernels)
  • 1 small jalapeno, seeded if desired, minced
  • 1 scallion, thinly sliced
  • 1/2 cup fresh cilantro
  • 1 avocado, sliced
  • 4 tablespoons olive oil, divided, plus more for grill
  • 2 limes
  • Coarse salt and pepper
  • 1 teaspoon chili powder
  • 2 pork tenderloins (1 pound each), each cut into six 1-inch-thick medallions

Directions

  1. Boil corn 5 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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