Southwest Pork Tenderloins with Corn & Tomato Salsa

Southwest Pork Tenderloins with Corn & Tomato Salsa

Pork Tenderloins make a great grilled dish.  They cook fairly fast, and if marinaded will have a great flavor as well.  Our Southwest Pork Tenderloins with Corn & Tomato Salsa recipe is just that dish.  The salsa is a great accompaniment and made with the roasted will make you a hit with your guests.

Salsa Ingredients:
2 ears fresh corn, husked
Extra-virgin olive oil
1 cup red grape tomatoes, each cut lengthwise in half
1 cup yellow grape tomatoes, each cut lengthwise in half
½ avocado, diced into ¼ inch pieces
2 scallions (white and light green parts only), finely chopped
2 tablespoons finely chopped fresh cilantro leaves
1 jalapeno chile pepper, finely chopped
½ teaspoon sea salt

Rub Ingredients:
1½ teaspoons Spanish Paprika
2 teaspoons ground cumin
1 teaspoon Ancho chile powder
2 teaspoons packed dark brown sugar
1 teaspoon granulated garlic
1 teaspoon onion powder
1½ teaspoons sea salt
½ teaspoon freshly ground black pepper

2 – 1 pound, trimmed pork tenderloins. Remove silver skin.

Instructions:
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

2. Lightly brush the ears of corn with oil. Grill the corn over direct medium heat, with the lid closed, until they are browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill and, when cool enough to handle, cut the corn kernels from the cobs. In a medium bowl combine the salsa ingredients and set aside until ready to use.

3. In a small bowl combine the rub ingredients.

4. Lightly brush the pork tenderloins all over with oil and season evenly with the rub. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.

5. Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed, until the outsides are evenly seared and the internal temperature registers 145°F, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for about 5 minutes. Cut the tenderloins crosswise into ½-inch slices. Serve warm with the salsa.

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