Marinated Pork Tenderloin with Pan Roasted Corn Salsa
1 ounce corn oil
Juice of 1 lime
Zest of 1 lime
2 teaspoons ground cumin seed
1 Serrano Chile, thinly sliced
2 cloves garlic thinly sliced
1 teaspoon kosher salt (or 1/2 teaspoon regular salt)
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, approximately 1 pound, trimmed
1 recipe Pan-Roasted Corn Salsa (recipe below)
Place the oil, lime juice, lime zest, chile, garlic and
salt in a 2 quart bowls or plastic bag. (The bag works best).
Mix the ingredients well.
Add the pork tenderloin and coat evenly with the
ingredients. Cover bowl or seal plastic bag and refrigerate
for at least one hour.
Preheat a grill or oven broiler. Season the pork with salt
and pepper, and grill or broil to an internal temperature of
150º. (Take it out at 140º and it will rise to 150º while it
rests) Rest the meat for at least 5 minutes before slicing.
Serve either warm or cold with Pan-Roasted Corn Salsa.
Pan Roasted Corn Salsa
3 ears fresh yellow corn, kernels cut from the cob
1 ounce canola oil
3 large red tomatoes
4 cloves garlic, skin on
1 chipotle pepper (canned chipotle in adobo sauce)
1/4 cup red onion, finely diced
1/4 cup cilantro, chopped
Salt to taste
NOTE: WHEN SEARING CORN KERNELS, HAVE A COVER READY TO PUT
ON THE SKILLET AS THE CORN WILL SOMETIMES POP OUT OF THE
SKILLET. DO NOT COVER TIGHTLY AS YOU DO NOT WANT THE CORN TO
STEAM.
Preheat broiler.
Heat a large skillet over a medium high burner and add
canola oil. When the oil is hot, add the corn kernels and sear
for 3 minutes, stirring often until the corn is sweet and
lightly browned at the edges. Remove the pan from heat and
allow the corn to cool.
Place tomatoes on a sheetpan, stem side down, and broil for
3 to 5 minutes or until blackend on top. Turn the tomatoes and
broil until blackened on the other side. Remove the pan from
the broiler and allow the tomatoes to cool. DO NOT PEEL
TOMATOES.
Place the garlic cloves (unpeeled) in a dry saute pan. Heat
the pan over a medium burner. Toast, turning occasionally,
until the garlic is browned in spots and soft to the touch.
Cool and peel the garlic.
Combine tomatoes, garlic and chipotle chile in the work
bowl of a food processor. Process to a smooth consistency.
Transfer the contents of the work bowl to a mixing bowl and
fold in the remaining ingredients. Season with salt to taste
and refrigerate until use.
Serve over pork tenderloin.
