Tex Mex Pork Tenderloin with Tomato Corn Salsa
Fire up the grill for this spicy Tex Mex pork served over a deliciously healthy salsa of grilled corn, tomatoes, avocado & cilantro.
Servings: 6 servings
Calories: 286kcal
Ingredients
Rub
- 2 teaspoons cumin
- 2 teaspoons light brown sugar
- 1 ½ teaspoons paprika
- 1 ½ teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 pork tenderloins, trimmed ( about 1 lb. each)
Salsa
- 2 ears corn on the cob, husked
- Olive oil
- 2 cups red & yellow grape tomatoes, halved
- 1 avocado, diced
- 2 green onions, sliced thin
- 2 Tablespoons fresh cilantro, chopped
- 2 jalapeno peppers chopped fine
- ½ teaspoon salt
Instructions
- Prepare the rub by mixing all spice ingredients together.
- Lightly coat the tenderloins with olive oil then spread rub evenly over them. Pat into pork. Let rest at room temperature for at least 30 minutes.
- Heat grill to about 350-450 degrees, what they call a medium heat.
- Husk corn and lightly coat with olive oil.
- Place on grill with cover closed and cook for 15 minutes, turning occasionally until corn is browned and tender. Remove and let cool slightly.
- Once pork has rested 30 minutes, place tenderloins on the grill over direct heat with cover closed. Cook for a total of 15-20 minutes, turning every 5 minutes. The pork should reach an internal temperature of 145 degrees.
- Remove pork from heat and let rest 5 minutes.
- While pork is cooking, prepare salsa by mixing all ingredients together. When corn is cool enough to handle, cut kernels off cobs and add to salsa. Stir.
- Cut pork crosswise into ½-inch slices and serve on top of corn salsa or on the side.
Notes
STORE/FREEZE
Store in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold or reheat it gently in the microwave or oven to keep it from drying out.
To freeze, wrap cooled pork tightly in foil or plastic wrap and place it in a freezer-safe bag or container. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
The tomato corn salsa is best fresh but can be stored in the fridge for up to 2 days.
Nutrition
Calories: 286kcal | Carbohydrates: 14g | Protein: 34g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 872mg | Potassium: 1014mg | Fiber: 4g | Sugar: 5g | Vitamin A: 970IU | Vitamin C: 18.5mg | Calcium: 27mg | Iron: 2.6mg
