main dishes

Chia Crusted Pork Tenderloin with Mexican Corn Salad

When you’re in a time crunch, but still want to dish up a mouth-watering main, make Chia Crusted 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.

10m
PREP TIME
30m
COOK TIME
382
CALORIES
11
INGREDIENTS

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Ingredients 4 Servings

  • Chia Crusted Pork Tenderloin
  • 1 pound pork tenderloin
  • 1 tablespoon olive oil
  • 2 tablespoons McCormick Gourmet™ Organic Citrus Chili & Garlic with Chia
  • Mexican Corn Salad
  • 2 tablespoons olive oil
  • 2 cups fresh corn kernels
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 2 teaspoons McCormick Gourmet™ Organic Citrus Chili & Garlic with Chia
  • 1/4 cup finely chopped red onion
  • 1/4 cup crumbled Cotija cheese
  • 2 tablespoons finely chopped fresh cilantro

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 Mix mayonnaise, lime juice and Seasoning in medium bowl. Add remaining corn salad ingredients and cooked corn; toss to coat. Serve with pork.

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes