Name: Grilled Pork Tenderloin with Corn Salad
Total time: 30 min
Ingredients: 6 tablespoons extra-virgin olive oil; 5 tablespoons red wine vinegar; 2 cloves minced garlic; 1 teaspoon ground cumin; 9 ounces frozen corn (1 package), thawed; 1 can pinto beans (15.5 ounce), drained; 1/4 cup chopped fresh cilantro leaves; 4 thinly sliced scallions; 3 pounds pork tenderloins (combined weight, 2 loins total)

Why This Recipe Works

Grilling is a terrific way to cook pork tenderloin, a tender cut of meat that benefits from the flavor boost provided by fire. We wanted a rich, browned crust and juicy, tender meat—and a quick, flavorful salad to accompany it. Using frozen corn in our Grilled Pork Tenderloin with Corn Salad recipe was efficient and just as flavorful as fresh corn. Shoepeg, a sweet white corn, worked especially well in our recipe. Cilantro becomes soapy-tasting if chopped in advance, so chopping it right before adding it to the corn salad’s vinaigrette maintained its fresh flavor.

Instructions

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-thick pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.