Southerwestern Pork Tenderloin with Corn Salad
Give your dinner table a burst of flavor with this Southwestern Pork Tenderloin with Corn Salad—a bold, vibrant dish that combines smoky spices and fresh, zesty ingredients. Perfectly seasoned and grilled or roasted to juicy perfection, the pork tenderloin is infused with chili powder, cumin, and a hint of lime for a deliciously aromatic kick. Paired with a refreshing corn salad featuring sweet corn kernels, juicy cherry tomatoes, creamy avocado, and a touch of heat from jalapeño, this recipe is a symphony of textures and flavors. Ready in just 45 minutes, this Southwest-inspired meal is ideal for a quick family dinner or a summer barbecue. Serve with fresh cilantro and lime wedges for an extra layer of brightness!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lime juice
- 3 cups fresh corn kernels (from about 3 ears)
- 1.5 cups cherry tomatoes, halved
- 0.5 cup red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 1 jalapeño, finely chopped (optional)
- 1 avocado, diced
- 2 tbsp lime juice (for salad)
- 2 tbsp olive oil (for salad)
- 0.5 tsp salt (for salad)
- 0.25 tsp black pepper (for salad)
Instructions
Trim any excess fat or silver skin from the pork tenderloin.
In a small bowl, combine chili powder, cumin, paprika, garlic powder, oregano, salt, and black pepper. Rub this spice mixture all over the pork tenderloin.
Drizzle 1 tablespoon of olive oil and 2 tablespoons of lime juice over the pork. Massage the marinade into the meat, cover, and refrigerate for at least 30 minutes (or up to overnight).
Preheat your grill or oven to 400°F (200°C).
If using a grill: Heat grill to medium-high heat, oil the grates, and sear the pork tenderloin for 2-3 minutes per side. Then reduce the heat to medium, close the lid, and cook for 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). If using an oven: Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork on all sides, then transfer the skillet to the oven and bake for 15-20 minutes until the internal temperature reaches 145°F (63°C).
Remove the pork from heat, tent loosely with foil, and let rest for 5-10 minutes.
While the pork is resting, prepare the corn salad. In a large bowl, combine the corn kernels, cherry tomatoes, red onion, cilantro, jalapeño (if using), and avocado.
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour this dressing over the salad and gently toss to combine.
Slice the rested pork tenderloin into medallions and serve it alongside the corn salad. Garnish with additional cilantro or a lime wedge if desired.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.3 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1312 mg | 28% | |
*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.
