Chili-Rubbed Pork With Corn Salsa (Ancho Chili Powder)
This flavorful pork tenderloin dish with a zesty corn salsa is a perfect way to add a touch of excitement to your dinner table. The tender pork pairs beautifully with the aromatic ancho chili powder, while the vibrant corn salsa brings a burst of freshness with every bite. An easy-to-prepare and satisfying meal that will surely become a family favorite.
— Constant Cookbook
Ingredients
- 2 pork tenderloins, about 1 1/2 lb. total
- 2 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 2 tsp. ancho chili powder
- 1 cup fresh or thawed frozen corn kernels
- 3/4 tsp. ground cumin
- 1 small yellow onion, chopped
- 1 large tomato, seeded and chopped
- Juice of 1 lime
- 3 Tbs. chopped fresh cilantro
Instructions
- Preheat an oven to 425°F.
- Rub the pork tenderloins with 1 Tbs. of the olive oil. Season generously with salt and pepper, and sprinkle with the chili powder.
- In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the pork and brown on all sides, about 5 minutes total. Transfer the tenderloins to a shallow roasting pan just large enough to hold them. Reserve the fry pan and drippings.
- Transfer the pork to the oven and roast until an instant-read thermometer inserted into the center registers 145° to 150°F and the meat is barely pink in the center, 15 to 20 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
- Meanwhle, add the corn and cumin to the drippings in the fry pan and set the pan over medium-high heat. Cook, stirring, until the corn is lightly browned, 3 to 4 minutes. Remove from the heat and stir in the onion, tomato, lime juice and cilantro. Season with salt and pepper.
- Cut the pork into thin slices and serve with the warm salsa. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Simple Suppers</i>, by Melanie Barnard (Oxmoor House, 2007).
Comments
No comments found.