Chile-Rubbed Pork with Corn Salsa

Name: Chile-Rubbed Pork with Corn Salsa
Yield: Makes 4–6 Servings
Ingredients: Pork tenderloins, 2, 1½ lb (750 g) total weight Olive oil, 2 tablespoons; Salt and freshly ground pepper; Ancho chile powder, 2 teaspoons; Fresh or thawed frozen corn kernels, 1 cup (6 oz/185 g); Ground cumin, ¾ teaspoon; Yellow onion, 1 small, finely chopped; Tomato, 1 large, seeded and finely chopped; Lime juice, from 1 lime; Fresh cilantro (fresh coriander), ¼ cup (⅓ oz/10 g) chopped

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Pork tenderloins, 2, 1½ lb (750 g) total weight Olive oil, 2

Main course
Dinner
Gluten-free
Spicy

Method

Roast the pork

Preheat the oven to 425°F(230°C). Rub the pork with 1 tablespoon of the oil, then season with salt, pepper, and the chile powder. In a