Chile Lime Pork with Corn Salad

chile lime pork with corn salad

Chile Lime Pork with Corn Salad

Chile Lime Pork with Corn Salad

Chile Lime Pork with Corn Salad is a delicious and easy way to prepare pork tenderloin medallions. You can use boneless, center-cut pork chops as well. Either way, the Guajillo chile basting sauce adds adds a delicious flavor to the grilled pork. This is a recipe we have had in the family for many years, so we hope you like it as much as we do.

The corn salad is excellent by itself. You’ll find yourself making and serving it along with other Summer grilled dishes, like BBQ chicken, or even a simple steak. The crispiness of the fresh corn makes a big difference.

Serves 4

Ingredients:
4 Cups Fresh Corn Kernels (about 4 ears)
1 Green Onion, thin sliced
1 Small Jalapeno Pepper, Chopped Fine (seeded if you don’t want the heat)
½ Cup Fresh Cilantro, Chopped
1 Ripe Avocado, sliced or cut into small chunks
¼ Cup plus 2 Tablespoons Olive Oil
2 Limes
Kosher Sea Salt
Freshly Ground Black Pepper
1 Tablespoon Guajillo Chile Pepper Powder
2 Pork Tenderloins (about 1 pound each), each cut into 6 1″ thick medallions, or 6 to 8 1″ Thick Center Cut Pork Loin Chops (about 2 pounds total), cut in half

Directions:
In a large pot, boil the ears of corn for 5 minutes. Drain and rinse the ears under cold water to cool down. Cut the kernels off the ears with a sharp knife.

In a medium mixing bowl, add the corn kernels, green onion, jalapeno pepper, cilantro, avocado, 2 tablespoons of the oil, and the juice of one of the limes. Add salt to taste. Toss to combine.

In a small mixing bowl, combine the Guajillo chile powder, 2 teaspoons of the salt, ½ teaspoon freshly ground black pepper, and the ¼ cup of the oil. Mix well.

Place the pork medallions or chops on a cutting board. Flatten to about ½” thick. Placing plastic wrap over them can prevent them from sticking. Brush the Chile Lime Sauce on both sides of the medallions.

Prepare a medium-high grill. Lightly oil the grates. Place the pork on the grill. Brush on any remaining sauce. Cook for about 3 to 4 minutes per side. Transfer to the plates. Squeeze the juice of the second lime on top. Serve with the Corn Salad.

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