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.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Everyday Food, March 2013
- 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
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.
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.
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.