Pork Tenderloin with Corn, Tomato, and Goat Cheese Salad
By America's Test KitchenPublished on June 10, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
24 ounces pork tenderloins (2 loins), trimmed¼ cup extra-virgin olive oil ¾ teaspoon table salt ½ teaspoon black pepper 2 scallions, sliced thin2 tablespoons lemon juice 5 ears corn, kernels cut from cobs8 ounces grape tomatoes, halved2 ounces baby arugula (2 cups), chopped4 ounces goat cheese, crumbled (1 cup)
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook pork until browned on all sides, 5 to 7 minutes; transfer pork to prepared wire rack. Roast until meat registers 140 degrees, 14 to 18 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Meanwhile, whisk 2 tablespoons oil, scallions, lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until spotty brown, about 5 minutes; transfer to bowl with dressing. Add tomatoes and arugula to bowl and toss to combine. Transfer salad to platter and sprinkle with goat cheese. Slice pork 1/2 inch thick and serve with salad.
Time
30 minutesYield
Serves 4Ingredients
24 ounces pork tenderloins (2 loins), trimmed
¼ cup extra-virgin olive oil
¾ teaspoon table salt
½ teaspoon black pepper
2 scallions, sliced thin
2 tablespoons lemon juice
5 ears corn, kernels cut from cobs
8 ounces grape tomatoes, halved
2 ounces baby arugula (2 cups), chopped
4 ounces goat cheese, crumbled (1 cup)
Ingredients
24 ounces pork tenderloins (2 loins), trimmed
¼ cup extra-virgin olive oil
¾ teaspoon table salt
½ teaspoon black pepper
2 scallions, sliced thin
2 tablespoons lemon juice
5 ears corn, kernels cut from cobs
8 ounces grape tomatoes, halved
2 ounces baby arugula (2 cups), chopped
4 ounces goat cheese, crumbled (1 cup)
Ingredients
24 ounces pork tenderloins (2 loins), trimmed
¼ cup extra-virgin olive oil
¾ teaspoon table salt
½ teaspoon black pepper
2 scallions, sliced thin
2 tablespoons lemon juice
5 ears corn, kernels cut from cobs
8 ounces grape tomatoes, halved
2 ounces baby arugula (2 cups), chopped
4 ounces goat cheese, crumbled (1 cup)
Why This Recipe Works
Searing pork tenderloin until browned and then letting it finish cooking in the oven makes this an easy, (mostly) hands-off meal. We char fresh corn kernels in the same skillet we use to sear the pork before combining them with tomatoes, arugula, a lemony dressing, and tangy goat cheese.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook pork until browned on all sides, 5 to 7 minutes; transfer pork to prepared wire rack. Roast until meat registers 140 degrees, 14 to 18 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Meanwhile, whisk 2 tablespoons oil, scallions, lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until spotty brown, about 5 minutes; transfer to bowl with dressing. Add tomatoes and arugula to bowl and toss to combine. Transfer salad to platter and sprinkle with goat cheese. Slice pork 1/2 inch thick and serve with salad.
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