Healthified Marinated Pork with Summer Corn Salad
Elevate your summer dining with this vibrant and wholesome recipe for Healthified Marinated Pork with Summer Corn Salad. Tender pork tenderloin is infused with a zesty marinade of lime juice, garlic, honey, and ground cumin, then perfectly grilled to seal in the smoky, citrusy flavors. Paired with a refreshing corn salad bursting with juicy cherry tomatoes, crisp cucumbers, and fragrant basil, this dish offers a delightful medley of textures and colors. A tangy red wine vinaigrette ties the salad together, while optional crumbled feta adds a creamy finish. Ready in just 40 minutes and packed with fresh, nutritious ingredients, this recipe is perfect for healthy weeknight dinners or backyard gatherings. It's a must-try for anyone craving a light yet hearty meal that celebrates the best of summer produce!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 3 tbsp Olive oil
- 2 tbsp Soy sauce (low-sodium)
- 1 tbsp Honey
- 2 cloves Garlic, minced
- 2 tbsp Lime juice, fresh
- 1 tsp Ground cumin
- 0.5 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 3 cups Fresh corn kernels (from about 3 ears)
- 1 cup Cherry tomatoes, halved
- 1 Cucumber, diced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh basil leaves, chopped
- 0.25 cup Feta cheese, crumbled (optional)
- 2 tbsp Red wine vinegar
- 2 tbsp Olive oil (for salad)
- 0.25 tsp Salt (for salad)
- 0.25 tsp Black pepper (for salad)
Instructions
In a small bowl, whisk together 3 tablespoons of olive oil, soy sauce, honey, minced garlic, lime juice, ground cumin, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.
Place the pork tenderloin in a large resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably up to 4 hours for deeper flavor.
Preheat your grill or grill pan to medium-high heat. Remove the pork from the marinade and discard the remaining marinade.
Grill the pork tenderloin for 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from the grill and let it rest for 5 minutes before slicing.
While the pork is grilling, prepare the summer corn salad. In a large mixing bowl, combine fresh corn kernels, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped basil leaves, and optional crumbled feta cheese.
In a small bowl, whisk together red wine vinegar, 2 tablespoons of olive oil, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper to make the salad dressing.
Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
Slice the grilled pork tenderloin into medallions and serve alongside the summer corn salad. Enjoy!
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 13.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
