Southerwestern Pork Tenderloin With Corn Salad Food

SOUTHWEST SHREDDED PORK SALAD

Steps:

• Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

GRILLED PORK TENDERLOIN WITH CORN ON THE COB

Steps:

• Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
• Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
• Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

SOUTHWESTERN PORK SALAD

Steps:

• Whisk together the vinegar, broth, sugar, oil, oregano, and mustard in a small bowl. Set aside. In a large bowl, combine the cubed pork, black beans, green onion, bell pepper, and garlic. Pour the dressing mixture over the pork mixture and toss to coat well. Cover the bowl and place in the refrigerator for 30 minutes or up to 2 hours. Just before serving, stir the salad well then stir in the cherry tomatoes and black olives. Divide the salad greens between individual serving bowls. Spoon the pork salad mixture over the lettuce, sprinkle with the fresh parsley, and serve immediately.

SOUTHWESTERN PORK TENDERLOIN

Steps:

• Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
• Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
• Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.

CHILI-LIME PORK WITH CORN SALAD

Steps:

• Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
• Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.

ROAST LOIN OF PORK WITH SOUTHWESTERN SAUCE

Steps:

• Preheat the oven to 475 degrees.
• Rub the pork all over with the cut clove of garlic. Discard the garlic. Set the meat on a rack in a roasting pan.
• Remove the stems from two anchos and place the chilies in a blender jar. Chop and grind them to a fairly fine powder. Transfer this to a small mixing bowl.
• Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt. Stir until completely mixed. Remove a half-cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
• Set the roast in the oven and cook for 30 minutes. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375 degrees.
• While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes and onion. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
• Return the pork roast to the oven at 375 degrees. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
• Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.

GRILLED PORK TENDERLOIN WITH CORN SALAD

Steps:

• Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.
• Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.

SOUTHWESTERN GRILLED PORK TENDERLOIN

Steps:

• To make the rub, combine all the ingredients except the pork and oil in a small bowl. Place the pork in a zip-close plastic bag and add the rub. Squeeze out the air and seal the bag; turn to coat the meat. Refrigerate at least 1 hour or up to 24 hours.
• Meanwhile, spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
• Place the pork on the grill rack. Grill, turning, until an instant-read thermometer inserted in the center registers 160°F for medium, 18 - 22 minutes. Transfer the pork to a platter and cover loosely with foil; let stand about 10 minutes. Cut into 12 slices. Yields about 3 slices per serving.

SOUTHWESTERN PORK TENDERLOIN WITH WARM CORN SALAD RECIPE - (4.3/5)

Steps:

• Preheat oven to 475 degrees. Prepare Spice-Rubbed Tenderloins: In cup, blend chili powder, cumin, coriander, salt and pepper. Rub tenderloins all over with spice mixture. Place tenderloins on rack in small roasting pan (14" by 10"). Tuck thin ends of tenderloins under, so meat is an even thickness. Roast tenderloins 20 to 25 minutes or until internal temperature of meat reaches 150 degrees on meat thermometer (temperature will rise 5 to 10 degrees upon standing). Meanwhile, prepare Warm Corn Salad: In nonstick 10-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 minutes, stirring occasionally. Add corn and jalapeño, and cook 3 minutes, stirring occasionally. Remove skillet from heat and stir in tomato, cilantro, lime juice, and salt. Makes about 4 cups salad. To serve, spoon corn salad onto platter. Thinly slice tenderloins and arrange over salad. I crumbled some queso fresco over the corn salad. Feta would work, too. Each serving: About 260 cal; 27g pro; 25g carbs; 7g total fat (2g sat); 4g fiber; 67mg chol; 760mg sod.

SPICE-RUBBED PORK TENDERLOINS IN CORN HUSKS WITH CRANBERRY-AVOCADO SALSA

Steps:

• Stir cumin seeds, coriander seeds, and black peppercorns in small dry skillet over medium heat until aromatic, about 2 minutes. Finely grind spice mixture in spice grinder or mini processor. Mix ground spices, shallot, olive oil, salt, and garlic in small bowl until paste forms. Rub pork on all sides with spice paste. Cover and chill at least 3 hours or overnight.
• Tear 4 corn husks lengthwise into strips 1/2 to 3/4 inch wide. Place 1 pork tenderloin log in center of each remaining corn husk. Wrap corn husks around pork and tie center and ends of each with corn husk strips as for tamales, enclosing pork completely. Place pork bundles on rack on baking sheet. (Can be prepared 1 day ahead. Cover with damp kitchen towel, then foil, and refrigerate.)
• Preheat oven to 350°F. Bake pork bundles uncovered until instant-read thermometer inserted into thickest part of each piece registers 150°F, 35 to 45 minutes, depending on thickness of pork.
• Place 1 pork bundle on each of 8 plates. Remove husk strip from 1 end of each; fold corn husk back slightly, exposing some of meat. Spoon Cranberry-Avocado Salsa alongside and serve.

CORN SALAD

Steps:

• Place the corn kernels, cherry tomatoes, red onion, jalapeno and avocado in a large bowl.
• In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, pepper and cilantro.
• Pour the dressing over the corn mixture and toss gently to coat. Serve immediately, garnished with additional cilantro if desired.

SOUTHWESTERN ROASTED CORN SALAD

Steps:

• Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
• Preheat grill for high heat. Remove silks from corn, but leave the husks.
• Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
• Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
• In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

SOUTHWESTERN GRILLED PORK TENDERLOIN WITH POTATO AND CORN SALAD

Steps:

• To make spice rub: In a small bowl stir together the cumin, salt, smoked paprika, garlic powder, oregano and black pepper. Measure 1 1/2 teaspoons of the spice rub and set aside.
• Rub the remaining spice rub all over the pork tenderloin and set aside (if you are not going to grill the tenderloin within 30 minutes, refrigerate until needed).
• To make salad: In another small bowl whisk together the lime juice, reserved spice rub and olive oil. Set aside.
• Bring 2 medium pots of water to a boil. Add the corn to one pot and cook for 5 minutes. Drain and let cool. When cool enough to handle, cut the corn off of the cobs.
• Prepare grill and preheat to medium-high (see note).
• Add a large pinch of salt to the second pot and add the diced potatoes. Return to a boil and cook for 5 to 6 minutes or until the potatoes are just tender, Drain and place in a large bowl. Toss the warm potatoes with 2 tablespoons of the dressing and let stand for a few minutes so the potatoes can absorb the dressing.
• Add the cut corn to the potatoes along with the red pepper, jalapeño, red and green onions and cilantro. Toss and add the remaining dressing. Toss again and set aside to allow the flavors to blend. Just before serving, taste and add additional salt and pepper if necessary.
• Brush the prepared grill with oil and place the tenderloin in the center of the grill. Grill for 12 to 14 minutes, turning every 2 minutes, or until the pork reaches an internal temperature of 140 degrees. Remove from grill, tent with aluminum foil and let stand for 10 minutes. Slice pork and serve with the salad.
• Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack until it feels uncomfortable: 3 seconds for medium-hot.