Southwest Pork Tenderloins with Corn & Tomato Salsa
Southwest Rubbed Pork Tenderloins with Corn and Tomato Salsa is a great Summer recipe when you want something fairly easy, but with a bit of flair. Grilling your fresh corn ears gives it a “street food cart” flavor when combined with the other ingredients. And who doesn’t like freshly grilled corn?
The dry rub on the pork tenderloins is so flavorful. It can also be used on pork roasts, ribs and other pork recipes. We will also substitute Spanish Paprika and other chile powders for flavor twists or depending what we have on hand. This version is still our favorite since we love our Mild New Mexico Chile Powder. Serve with some fresh flour or corn tortilla and your guests will be asking for more. Lightly grill your tortillas to warm them up for another “street food” flavor.
2 1 pound, trimmed pork tenderloins. Remove silver skin.
1 Teaspoon Chile Powder (we use Mild New Mexico Red)
1 ½ Teaspoons Hungarian Paprika
1 Teaspoon Granulated Garlic
1 Teaspoon Onion Powder
2 Teaspoons Ground Cumin
½ Teaspoon Freshly Ground Black Pepper
1 ½ Teaspoons Sea Salt
2 Teaspoons Packed Dark Brown Sugar
2 Ears Fresh Corn, Husked
Extra-virgin Olive Oil
1 Cup Red Grape Tomatoes, Cut Each Lengthwise in Half
1 Cup Yellow Grape Tomatoes, Cut Each Lengthwise in Half
½ Avocado, Diced into ¼ Inch Pieces
2 Green Onions Finely Chopped
2 Tablespoons Fresh Cilantro Finely Chopped
1 Medium Jalapeño Pepper, Finely Chopped
½ Teaspoon Sea Salt
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Lightly brush the ears of corn with the oil. Grill the corn over direct medium heat about 10 or so minutes, with the lid closed, until they start to get light golden char all over. Turning every minute or two for even cooking. Remove from the grill. Cut the corn kernels from the cobs and place in a medium mixing bowl. Add the other salsa ingredients and mix well. Set aside until ready to use.
For the rub, put all the rub ingredients in a mixing bowl and combine well. Brush the pork tenderloins lightly all over with oil. Sprinkle the rub mixture on the tenderloins evenly all over. Rub in well. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling to allow the flavors to develop.
Grill the tenderloins 15 to 20 minutes over direct medium heat, with the lid closed, until the outsides are evenly seared and the internal temperature registers 145°F. Turning every 5 minutes so they don’t burn. Remove from the grill, cover and let rest for about 5 minutes. Cut the tenderloins crosswise into ½-inch slices. Serve warm with the salsa.