When you’re in a time crunch, but still want to dish up a mouth-watering main, make Roast Pork Tenderloin with Mexican Corn Salad. McCormick Gourmet™ Organic Citrus Chili & Garlic with Chia Seasoning adds bright, zesty flavor to both the pork and salad – perfect partners, down to the last delectable bite.
Preheat oven to 400ºF. For the Pork Tenderloin, brush pork with oil and coat evenly with Seasoning. Place pork on foil-lined baking pan sprayed with no stick cooking spray. Bake 25 to 30 minutes or until desired doneness. Let stand 5 to 10 minutes before slicing.
Meanwhile, for the Corn Salad, heat oil in large skillet on medium heat. Add corn; cook and stir until golden brown, about 5 minutes. Remove from heat. Set aside.
Mix mayonnaise, lime juice and Seasoning in medium bowl. Add remaining corn salad ingredients and cooked corn; toss to coat. Serve with pork.