Pork Tenderloin with Corn, Tomato, and Goat Cheese Salad

Name: Pork Tenderloin with Corn, Tomato, and Goat Cheese Salad
Yield: Serves 4
Ingredients: 24 ounces, pork tenderloins (2 loins), trimmed; 1/4 cup, extra-virgin olive oil; 3/4 teaspoon, table salt; 1/2 teaspoon, black pepper; 2 , scallions, sliced thin; 2 tablespoons, lemon juice; 5 ears, corn, kernels cut from cobs; 8 ounces, grape tomatoes, halved; 2 ounces, baby arugula (2 cups), chopped; 4 ounces, goat cheese, crumbled (1 cup)

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Appears in Cook's Country August/September 2014

Main Courses

Pork

Weeknight

We char fresh corn kernels in the same skillet we use to sear the pork before combining them with tomatoes, arugula, a lemony dressing, and tangy goat cheese for this quick, weeknight meal.

SERVES4

TIME30 minutes

Pork Tenderloin with Corn, Tomato, and Goat Cheese Salad

WHY THIS RECIPE WORKS

Searing pork tenderloin until browned and then letting it finish cooking in the oven makes this an easy, (mostly) hands-off meal. We char fresh corn kernels in the same skillet we use to sear the pork before combining them with tomatoes, ar...

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