Best 2 Pork Tenderloin With Corn Panzanella Salad And Yogurt With Mango Recipes

Indulge in a culinary journey that harmoniously blends the flavors of tender pork tenderloin, a vibrant corn panzanella salad, and a refreshing yogurt with mango. This tantalizing pork tenderloin dish offers a symphony of textures and flavors that will delight your taste buds. The tenderloin, seasoned to perfection, is cooked to a succulent finish, while the panzanella salad provides a lively contrast with its medley of sweet corn, juicy tomatoes, crisp cucumbers, and aromatic basil. The yogurt with mango adds a refreshing and tangy element, balancing the richness of the pork and the sweetness of the corn. Prepare to embark on a culinary adventure that promises to impress your palate and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORK TENDERLOIN WITH SPICY CUCUMBER, APPLE AND MANGO SALAD

Grilled Pork Tenderloin with Spicy Cucumber, Apple and Mango Salad image

This recipe actually started off very different for me because I initially wanted to make my version of a Thai green papaya salad. I had the hardest time finding green papaya while I was visiting my in-laws, so I used what I found in the store: crunchy green apples, sweet tangy mango and cooling cucumber. Luckily, this quickly turned into one of my new favorite salads. It goes great with grilled pork, chicken, shrimp and fish.

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

One 1 1/2-pound pork tenderloin
Grapeseed oil, for greasing
Kosher salt and freshly ground black pepper
1 English cucumber, cut into 3-inch-long matchsticks
1 green apple, cored and cut into 1/4-inch-thick half-moons
1 mango, pitted and cut into 1/4-inch-thick half-moons
1/2 cup loosely packed mint leaves, torn, plus whole leaves for garnish
1 small lime, zested and juiced
1 medium jalapeno, finely minced
1 clove garlic, minced or grated
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon tamari
2 teaspoons rice wine vinegar
1 teaspoon kosher salt
1/4 cup lightly salted, dry roasted peanuts, roughly chopped

Steps:

For the pork: Preheat the grill to medium-high, about 375 degrees F, or preheat a large grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
Lightly oil the tenderloin and sprinkle with salt and pepper. Grill, covered, until you get nice grill marks and a thermometer inserted into the thickest part registers 145 degrees F, flipping once, 14 to 16 minutes. Remove to a cutting board and let rest for 5 minutes. Slice into 1/2-inch thick pieces and transfer to a large plate or platter.
While the pork grills, make the salad: Combine the cucumber with the apple, mango and mint in a large bowl. Combine the lime zest with the juice, jalapeno, garlic, brown sugar, fish sauce, tamari, vinegar and salt in a small bowl. Whisk together then pour over the salad (see Cook's Note). Add some of the peanuts, saving the rest for garnish.
Top the pork with the salad, mounding it high in the middle of the platter. Sprinkle with the reserved peanuts and a few mint leaves.

SOUTHERN PORK TENDERLOIN

Southern Pork Tenderloin image

I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! I top it with my Mustard Pork Garnish recipe I have on site.

Provided by dferrell2

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups panko bread crumbs
1 tablespoon parsley flakes
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
1 (1 pound) pork tenderloin, cut crosswise into 1/2-inch thick slices
¼ cup olive oil

Steps:

Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).

Nutrition Facts : Calories 359.7 calories, Carbohydrate 39 g, Cholesterol 49.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 3.2 g, Sodium 307.2 mg, Sugar 0.4 g

Tips:

To achieve a flavorful and tender pork tenderloin, marinate it in a mixture of olive oil, garlic, thyme, salt, and pepper for at least 30 minutes before cooking.
Sear the pork tenderloin in a hot skillet to create a golden crust, then transfer it to the oven to finish cooking. This method helps lock in the juices and prevent the pork from drying out.
For the corn panzanella salad, use fresh, ripe corn kernels. You can also add other vegetables like tomatoes, cucumbers, or bell peppers to add more color and texture.
The yogurt with mango sauce is a refreshing and flavorful condiment that pairs well with the pork tenderloin and corn panzanella salad. Be sure to use ripe mangoes for the best flavor.
When assembling the dish, layer the pork tenderloin slices on top of the corn panzanella salad and drizzle with the yogurt with mango sauce. You can also garnish with fresh herbs like cilantro or mint.

Conclusion:

This recipe for pork tenderloin with corn panzanella salad and yogurt with mango is a delicious and easy-to-make dish that is perfect for a summer meal. The pork tenderloin is tender and flavorful, the corn panzanella salad is refreshing and colorful, and the yogurt with mango sauce adds a touch of sweetness and acidity. Whether you're serving it for a casual weeknight dinner or a special occasion, this dish is sure to be a hit.

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