Sally's Recipe of the Week

Sally's Recipe of the Week

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Sally's Recipe of the Week: Southwest Pork Tenderloin & Charred Corn Salad

Southwest Pork Tenderloin and Grilled Corn Salsa

Serves 3-4

Here is what you need for the tenderloin: (you could try turkey for this too)

1 pork tenderloin, trimmed of the silver skin

1 ½ TBS chipotle chili in adobo sauce

¼ cup olive oil

¼ cup fresh orange juice

1 to 2 cloves garlic, minced

1 tsp kosher salt and fresh ground black pepper

vegetable oil

orange slices for garnish

cilantro leaves for garnish

Here is what you need to do:

Preheat your oven to 400. (You can also grill this if you like)

In a medium glass bowl combine the chipotle, olive oil, orange juice, garlic, salt and pepper.Place the tenderloin in the marinade or pour marinade into a resealable bag. Make sure it’s well coated and let marinate for 2 to 4 hours in the fridge, turn it around a few times. Thirty minutes prior to cooking, remove the pork from fridge and let it come to room temperature.

Heat an oven safe skillet or cast iron pan medium high. Add about 1 TBS of the vegetable oil.  Remove pork from marinade, shaking off the excess.Place it in the pan and brown on both sides, about two minutes per side. I even brown the sides a bit. You want to seal in the juices. Pop into the oven to finish cooking. When the pork registers 145 degrees, takes 20-25 minutes, remove from oven and place on a cutting board. Cover lightly with foil and let it rest for at least 5 minutes. Slice into 1 inch pieces and serve with some orange slices and cilantro. Let’s Eat!

Grilled Corn Salad

Serves 4 to 6 as a side

Here is what you need:

4 or 5 ears of corn, depends on the size

½ small red onion, chopped

1 or 2 jalapenos, seeds and stems removed, chopped

2 baby red bell pepper or ½ red bell pepper, seeded and chopped

handful of fresh cilantro leaves and soft stems, chopped

5 TBS lime juice, plus lime wedges for serving

¼ cup olive oil

1 to 2 TBS honey

1 tsp chili powder

salt and pepper to taste

mixed salad greens (optional)

Here is what you need to do:

Combine the lime juice, oil, honey, chili powder, salt and pepper in a bowl or a mason jar. Whisk to combine or shake if using a jar. Taste it and adjust seasoning as needed. Set aside or pop in the fridge if you are making in advance. It will have to come to room temperature before serving.

Heat a grill, grill pan or skillet to medium high. Place the corn right on the grill and let it get charred on all sides, rotating the corn.

Don’t overcook you still want to corn to have a pop when you eat it.

When cool, slice the kernels off the cob and into a big glass bowl.

Mix the corn with the red pepper, jalapeno, red onion and cilantro. Drizzle about half the dressing into the bowl and toss to combine. If it needs more add it but don’t overdress. If using lettuce place a small pile of lettuce on the plate, top with the corn and serve with the extra dressing on the side.

Let’s Eat!!

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