Grilled Pork Tenderloin With Corn Salad
- 6 tablespoons extra virgin olive oil
- 5 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- table salt
- ground black pepper
- 1 (9 ounce) package frozen corn, thawed
- 1 (15 1/2 ounce) can pinto beans, drained
- 1/4 cup fresh cilantro leaves, chopped
- 4 scallions, thinly sliced
- 2 pork tenderloin (1 1/2 lb to 2 lb. each)
- Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.
- Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.
extra virgin olive oil, red wine vinegar, garlic, ground cumin, salt, ground black pepper, frozen corn, pinto beans, cilantro, scallions, pork tenderloin
Taken from www.food.com/recipe/grilled-pork-tenderloin-with-corn-salad-363843 (may not work)