PORK TENDERLOIN WITH CORN PANZANELLA SALAD AND YOGURT WITH MANGO

Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango image

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

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4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups)
2 tablespoons balsamic vinegar
4 ripe tomatoes, chopped and juices reserved
4 ripe tomatoes, chopped and juices reserved
1 clove garlic, minced
Kosher salt
2 tablespoons plus 2 teaspoons olive oil
3 cups fresh corn kernels
1 serrano chile, stemmed, seeded and thinly sliced
1 medium onion, diced
1 1/4 pounds pork tenderloin, trimmed
Freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
2 cups plain lowfat yogurt
1 cup chopped mango

Steps:

Preheat the oven to 300 degrees F.
Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.
Put 1 tablespoon of the vinegar, the tomatoes and their juices, the garlic and 1/4 teaspoon salt in a large bowl, and toss together.
Heat 2 teaspoons of the oil in a large nonstick skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes. Set aside.
Increase the oven temperature to 400 degrees F and wipe out the skillet. Sprinkle the pork with 1/2 teaspoon salt and some pepper. Heat the remaining 2 tablespoons oil in the skillet. Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes. Brush with the remaining 1 tablespoon vinegar. Roast until the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes. Transfer the pork to a cutting board to rest for a few minutes and then slice.
Add the bread and cilantro to the corn salad and gently stir together. Divide the pork and salad evenly among four plates. Divide the yogurt and mango evenly among four small bowls, to serve on the side.