Pork Tenderloin With Street Corn
Total: 45 minutes | Serves: 4 servings
Imagine sinking your teeth into tender, juicy slices of Pork Tenderloin, perfectly seared to golden-brown perfection, paired with a vibrant medley of freshly husked street corn. The aroma wafting through your kitchen from sizzling jalapeños and zesty lime will have everyone gathering around the table, eagerly anticipating this delightful meal. With each bite, the creamy hint of mayonnaise and a dash of paprika elevate the flavor, making it an instant favorite.
The beauty of this Pork Tenderloin with Street Corn lies not just in its taste but in its convenience. Stir-frying ensures that you can whip it up on any given night, transforming simple ingredients like juicy pork, corn, and fresh limes into a colorful, satisfying dinner. As you mix everything together, the colors and textures come alive, promising a feast that’s as enjoyable to prepare as it is to eat. Get ready to impress your family with this delightful dish that celebrates the essence of home-cooked comfort!
Pork Tenderloin With Street Corn
Instructions
Step 1
To start, take your pork tenderloin and place it on a cutting board. Using a sharp knife, slice the tenderloin crosswise on a slight diagonal, aiming for pieces that are about ¼ inch thick. This angle helps ensure tenderness, so don’t rush it! Once you've sliced the entire tenderloin, transfer the pork pieces into a medium bowl.
Next, add 2 tablespoons of mayonnaise to the bowl. This will add moisture and flavor to the pork. Sprinkle in 1 teaspoon of Diamond Crystal kosher salt (or ½ teaspoon of Morton kosher salt if that’s what you have on hand) along with 1 teaspoon of paprika or your preferred ground red chile. Gently toss everything together until the pork is evenly coated with the mayonnaise and seasonings. You can set this aside for now, allowing the flavors to meld while you prepare the rest of the dish.
Step 2
Start by cutting the kernels off the six ears of husked corn, making sure to catch them in a large bowl. Once you’ve removed all the kernels, set the cobs aside and discard them.
Next, heat two tablespoons of vegetable oil in a large stainless-steel or cast-iron skillet over high heat. You want the oil to be hot enough that it shimmers but doesn’t smoke excessively—this should take about a minute.
Once the oil is nearly smoking, add the corn kernels to the skillet along with two medium jalapeños that you've thinly sliced. Stir the mixture occasionally as it cooks, allowing the corn to become tender and charred in spots; this should take around four minutes. Keep an eye on it to ensure it doesn’t burn.
After the corn is beautifully charred, transfer it to the large bowl you set aside earlier. If your skillet has darkened too much, feel free to wipe it clean before moving on to the next step.
Step 3
To get started on cooking the pork, first, check your pan for moisture. If it looks a bit dry, drizzle in a little more oil and let it heat up over high heat. Once the oil is shimmering, it’s time to add the pork.
You’ll want to arrange the pieces in a single layer, making sure they're not overlapping—this helps them brown evenly. If your pan isn’t big enough for all the pork at once, don’t worry; just work in batches. Cook the pork for about 2 minutes on one side, then turn each piece over to let the other side get that lovely golden crust. You’re looking for a nice brown color and for the pork to reach an internal temperature of 145°F, which ensures it’s cooked through but still juicy. Keep an eye on it, and when it’s done, remove the pork from the pan and let it rest for a minute while you finish up the rest of your dish.
Step 4
Once your pork is cooked to a beautiful golden brown and has rested a bit, it’s time to bring everything together. Start by transferring the sliced pork to a large bowl filled with your corn mixture. This is where the magic happens!
Now, squeeze the juice from three fresh limes over the pork and corn. The acidity from the lime will brighten up all the flavors beautifully. Next, sprinkle in 2 tablespoons of grated Cotija cheese and add 1 tablespoon of mayonnaise for a touch of creaminess. Finally, season with the remaining ½ teaspoon of Diamond Crystal kosher salt or ¼ teaspoon of Morton kosher salt.
Gently toss everything together until the pork and corn are well coated in the lime juice, cheese, and mayo. You want that delicious mixture to be evenly distributed, so don’t rush this step! The vibrant colors and enticing aromas will have you excited for the final dish.
Step 5
Once your stir-fry is beautifully arranged on a serving platter, let's add some flair. Grab your mayonnaise and squeeze it over the dish in a fun zigzag pattern—this not only adds a delightful creaminess but also a pop of visual interest. Now, sprinkle a generous amount of Cotija cheese over the top; watch it cling to the warm ingredients, creating that classic street corn vibe.
Next, add a dash of paprika for an extra hint of flavor and a lovely splash of color. Finally, finish off the dish by scattering fresh cilantro leaves with tender stems over everything. They’ll bring a vibrant freshness that complements the richness of the dish perfectly. Don’t forget to serve lime wedges on the side; a squeeze of lime juice just before digging in will elevate every bite!
Nutrition Information
calories: 450 kcal
fat: 25g
carbs: 35g
protein: 30g
fiber: 5g
My Tip
For perfectly tender pork, make sure to slice the tenderloin against the grain into ¼" thick pieces; this helps break down the muscle fibers, resulting in a juicy bite. Toss the pork with the mayonnaise mixture just before cooking to ensure it’s well-coated and flavorful.
Leftovers
To store leftover Pork Tenderloin with Street Corn, place it in an airtight container in the fridge, where it will stay fresh for up to three days. For reheating, gently warm it in a skillet over medium heat, adding a splash of water to keep the pork juicy and the corn vibrant.
Make It Your Own
For a delightful twist, swap the pork tenderloin for grilled chicken thighs for a juicier alternative, and try adding crumbled feta cheese to your street corn for a creamy, tangy finish that pairs beautifully with the lime juice.
