SOUTHWESTERN GRILLED PORK TENDERLOIN WITH POTATO AND CORN SALAD

Southwestern Grilled Pork Tenderloin With Potato and Corn Salad image

How to make Southwestern Grilled Pork Tenderloin With Potato and Corn Salad

Provided by @MakeItYours

Number Of Ingredients 20

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Ingredients

1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon smoked paprika (pimentón de la Vera)
1 teaspoon smoked paprika (pimentÃ³n de la Vera)
1/2 teaspoon garlic powder
1/2 teaspoon dried Mexican oregano (Mexican oregano is different from other varities)
1/4 teaspoon black pepper
1 pork tenderloin (about 1 1/4 pounds)
3 tablespoons fresh lime juice
1 1/2 teaspoons reserved spice rub
3 tablespoons olive oil
2 ears yellow corn
2 cups peeled diced red or Yukon Gold potatoes (12 ounces)
1/2 cup diced red bell pepper
1 jalapeÃ±o pepper, diced small
1 jalapeño pepper, diced small
1/3 cup diced red onion
3 small green onions, minced
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Steps:

To make spice rub: In a small bowl stir together the cumin, salt, smoked paprika, garlic powder, oregano and black pepper. Measure 1 1/2 teaspoons of the spice rub and set aside.
Rub the remaining spice rub all over the pork tenderloin and set aside (if you are not going to grill the tenderloin within 30 minutes, refrigerate until needed).
To make salad: In another small bowl whisk together the lime juice, reserved spice rub and olive oil. Set aside.
Bring 2 medium pots of water to a boil. Add the corn to one pot and cook for 5 minutes. Drain and let cool. When cool enough to handle, cut the corn off of the cobs.
Prepare grill and preheat to medium-high (see note).
Add a large pinch of salt to the second pot and add the diced potatoes. Return to a boil and cook for 5 to 6 minutes or until the potatoes are just tender, Drain and place in a large bowl. Toss the warm potatoes with 2 tablespoons of the dressing and let stand for a few minutes so the potatoes can absorb the dressing.
Add the cut corn to the potatoes along with the red pepper, jalapeño, red and green onions and cilantro. Toss and add the remaining dressing. Toss again and set aside to allow the flavors to blend. Just before serving, taste and add additional salt and pepper if necessary.
Brush the prepared grill with oil and place the tenderloin in the center of the grill. Grill for 12 to 14 minutes, turning every 2 minutes, or until the pork reaches an internal temperature of 140 degrees. Remove from grill, tent with aluminum foil and let stand for 10 minutes. Slice pork and serve with the salad.
Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack until it feels uncomfortable: 3 seconds for medium-hot.