So you may have noticed I haven't posted a new recipe in several weeks. I have been cooking and I have been photographing, it's sitting down and blogging that I can't seem to get around to. So thanks to the latest snow storm here I am home from work early and ready to try to catch up.
This recipe for pork tenderloin was delicious! Wonderful flavors but not to spicy. The corn salsa balances the flavors out. I chose to serve this with roasted sweet potatoes to make the dish even more colorful.
Adapted from Williams-Sonoma Simple Suppers
Serves 4
1.5 lbs pork tenderloin
2 Tbsp olive oil
Fresh ground salt and pepper
2 tsp chili powder
1 cup low sodium canned corn
3/4 tsp ground cumin
1 small yellow onion, chopped
1 large tomato, seeded and chopped
Juice from 1 lime
Preheat oven to 425 degrees. Rub the pork with 1 tablespoon of the oil, then generously season with salt, pepper and chili powder. In a large frying pan over medium-high heat warm the remaining tablespoon of oil. Add pork to brown on all sides about 5 minutes total. Transfer pork to a shallow roasting pan. Reserve frying pan and drippings. Roast the pork until internal thermometer reads 145-150 degrees, about 20 minutes. Transfer pork to cutting board and cover with aluminum foil, let stand for 10 minutes.
While the pork rests, add the corn, onion and cumin to the drippings in the frying pan and place over medium-high heat. Cook until corn is lightly browned about 3-4 minutes, stirring. Remove from heat and stir in the tomato and lime juice. Season with salt and pepper. Cut the pork into thin slices and serve with warm salad.
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