Categories: pork

Ingredients

• 6 tablespoons extra-virgin olive oil
• 5 tablespoons red wine vinegar
• 2 cloves minced garlic
• 1 teaspoon ground cumin
• 1 9-oz package frozen corn thawed
• 1 15.5-oz can pinto beans drained
• 1/4 cup chopped fresh cilantro leaves
• 4 thinly sliced scallions
• 2 pork tenderloins

Directions

1. Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.

2. Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145°F, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch-thick pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.

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