Grilled Pork Tenderloin with Corn Salad

Name: Grilled Pork Tenderloin with Corn Salad
Yield: Serves 4
Ingredients: 6 tablespoons, extra-virgin olive oil; 5 tablespoons, red wine vinegar; 2 cloves, minced garlic; 1 teaspoon, ground cumin; 9 ounces, frozen corn (1 package), thawed; 1 can, pinto beans (15.5 ounce), drained; 1/4 cup, chopped fresh cilantro leaves; 4 , thinly sliced scallions; 3 pounds, pork tenderloins (combined weight, 2 loins total)

3 comments

Appears in Cook's Country June/July 2007

A simple salad of corn and beans pairs perfectly with grilled pork tenderloin in a dish fit for the summertime.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Grilling is a terrific way to cook pork tenderloin, a tender cut of meat that benefits from the flavor boost provided by fire. We wanted a rich, browned crust and juicy, tender meat—and a quick, flavorful salad to accompany it. Using frozen...

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