15m
PREP TIME
3m
COOK TIME
417
CALORIES
9
INGREDIENTS
Servings: 4
Ingredients
- Corn Salad
- 6 tablespoons oil, divided
- 2 tablespoons plus 2 teaspoons Sweet Jalapeno Rub, divided
- 3 ears fresh corn, husks and silk strands removed
- 1/4 cup fresh lime juice
- 1/4 teaspoon salt
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons finely chopped red onion
- Pork Tenderloin
- 2 tablespoons Sweet Jalapeno Rub
- 1 pork tenderloin (about 1 pound)
INSTRUCTIONS
- 1 For the Corn Salad, mix 4 tablespoons of the oil and 2 tablespoons of the Rub in small bowl. Set aside. Grill corn over medium heat 10 to 15 minutes or until corn is tender and lightly charred, basting with seasoned oil during last 2 to 3 minutes of grilling. Cool slightly. Cut corn kernels from cob and place in large bowl.
- 2 Whisk lime juice, remaining 2 tablespoons oil, 2 teaspoons Rub and salt in small bowl until well blended. Drizzle over corn. Add cilantro and onion; toss to coat. Cover. Refrigerate at least 30 minutes to allow flavors to blend. Stir before serving.
- 3 Meanwhile, for the Pork Tenderloin, coat pork evenly with Rub. Wrap with plastic wrap and refrigerate 30 minutes or longer for more flavor.
- 4 Grill pork over medium heat 25 to 30 minutes or until desired doneness, turning occasionally. Let pork stand 5 minutes before cutting into thin slices. Serve with Corn Salad.
