Pork Tenderloin Served over a Corn/Bean Salad
I found the most expensive part of this meal was the preseasoned pork tenderloin at $6.99 lb, I think I spent $7.23 (just over a pound), but it was worth it as the seasoning adds another level of flavor to the corn/bean salad. The other ingredients are fairly inexpensive and I used the oil, inegar, spices and honey in my pantry. This meal served two adults and miss Kaitlyn, plus we had enough leftovers to feed two adults for lunch the next day.
Ingredients
1 garlic peppercorn tenderloin (preseasoned at store)
1 package frozen corn (10 oz.), thawed
1 can pinto beans, drained
1/4 c. chopped Italian parsley
3-4 scallions sliced thin
1 Roma tomato, chopped
6 T extra-virgin olive oil
5 T red wine vinegar
2 cloves minced garlic
1 teaspoon cumin
10 twists of ground pepper
Kosher salt
Honey (two circles around bowl)
Preheat the grill and grill tenderloin on medium/high heat (closer to high) for approximately 25 minutes. If the tenderloin is 1 1/2 lbs or more, 30 minutes may be more appropriate.
While the pork is on the grill, chop the parsley, garlic, tomato and scallions. Place the thawed corn, pinto beans, tomato, parsley and scallions in a bowl and mix together. Set this mixture aside and prepare vinaigrette. Stir red wine vinegar, minced garlic, cumin, salt, pepper together. Add the EV olive oil and whisk at a fast pace to allow the oil and vinegar to emulsify/blend together.
Set aside 1/4 cup of the vinaigrette and pour the rest in the vegetable mixture and stir. Pull the pork off the grill and allow to sit for five to ten minutes. Place corn/bean salad on plate or in a low bowl and lay slices of pork on top. Drizzle with vinaigrette and serve.
You can make the corn/bean salad ahead of time if you wish. Bon apetite!
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