Tuesday, June 1, 2010

Pork Tenderloin with Roasted Corn Salsa

It was a good weekend, the unofficial opening of grilling season in the Midwest came and I took full advantage... Sunday I made a pork tenderloin on the grill, it is one of my "go to" dishes.  Pork Tenderloin has the ability to pick up flavors from a light marinade or hold up to
bolder flavors.   When prepared like I did for this one it is bright and summery but still tastes like meat.  Did that make sense? Anyway today's post isn't really about the Pork Tenderloin, I will pass that recipe along but this post is really about the side dish... Roasted Corn and Black Bean Salsa!

Let's get the Pork out of the way... on Sunday I woke up early and put together a quick marinade, really easy:
2 Cloves of Garlic
2 TBLS Rice Vinegar
Juice from one lime
1/2 Cup Olive Oil
1 Cup Orange Juice
2 TBLS Cilantro 
1 TBLS Honey
Salt and Pepper
Mix it all together in a glass bowl and put in a trimmed pork tenderloin pop it in the fridge and let it sit all day.  When it is time to cook toss it on the grill for about 5 minutes on each side until medium rare (for me) or a little more.

The Salsa is what I had more fun with!  Melt a TBLS of butter in a skillet on the grill then add about a cup of whole kernel corn, I used frozen, the store I go to had some fresh on the cob but I don't trust it yet.  Let this cook on the grill while you get everything else ready (maybe 15 minutes).  
I just want to take a moment to express my adoration of my iron skillet... I have had this thing since I was in college, Julie, a regular reader of this blog convinced me to buy it (I remember her looking at me and saying, "you will appreciate this it 20 years, just buy it!")   I use it often and it is always been in my cupboard ready to go, since it is well taken care of it is virtually non-stick and since it is cast iron... well indestructible.

While the corn is cooking on the grill In a bowl mix:

2 Cloves of garlic minced
1 Cup of grape tomatoes cut in half 
1 Cup of black beans
2 TBLS Chopped Cilantro
1 TBLS Olive Oil
Juice from one Lime
Salt and pepper to taste

Mix together and leave on the counter while the corn cooks, I like to let mine caramelize in the pan until the sugars come out, the corn will be a little chewy but not at all crunchy.  When the corn is done add to the rest of your ingredients and start the pork.  Once you have finished with the pork, well you see the first picture you have the perfect picnic meal ready.


  1. That looks dee-lish! I made pork tenderloin for Memorial Day--we must be on the same page!

  2. That corn salsa looks fantastic! I bet it would be good on all sorts of other yummy grilled things too. I'm thinking grilled steak tostadas.

  3. I'm just back from the grocery store with pork tenderloin in tow. I think I'll try your recipe sans the cilantro. I love it. My eastern european husband detests it (I've read that most eastern europeans don't like it's earthy taste--he says it tastes like soap). I can sneak a little into my serving of the salsa. Can't wait for fresh corn to appear in our farmers' market which starts this Saturday.