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Chili Lime Pork with Corn Salad




Source of Recipe


Jacobs Granny


List of Ingredients




Chili Lime Pork with Corn Salad


5 ears corn, or 4 cups kernels
1 small jalapeno seeded and minced
1 scallion, thinly sliced
1/2 cup fresh cilantro
1 avocado, sliced
4 tbsp olive oil, divided plut more for grill
2 limes
coarse salt and pepper
1 tsp chili powder
2 pork tenderloins, around 1 lb each, cut into 6 - 1 inch medallions


Recipe




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 jalapenos, scallions, cilantro, avocado, 2 tbsp of the oil, and juice of 1 lime.

Season with salt.

Combine chili powder, 2 tsp salt, 1/2 tsp pepper and remaining 2 tbsp oil.

Place plstic wrap over pork medallions and press to flatten each to about 1/2 inch thick.

Brush both sides with chili mixture. (To press meat, use the flat side of your meat mallet).

Heat a grill or grill pan to medium high.

Clean and lightly oil hot grill.

Grill pork 3 to 4 minuters per side for medium. (I personally still like my pork done,do as you wish, it's safe now)

Remove from grill and squeeze juice of remaining lime on top.