PORK TENDERLOIN WITH CORN PANZANELLA SALAD AND YOGURT WITH MANGO
This is perfect for a relaxing summer weeknight dinner; wiping down and reusing the skillet will cut down on cleanup after the meal!
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
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.
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Nicholas Pulford
[email protected]Thank you for sharing this recipe!
Kamal Babu
[email protected]I can't wait to make this dish again!
mahlatse mahlaela
[email protected]This dish is very versatile and can be easily customized to your liking.
Ariaz Khan
[email protected]I used a different type of yogurt in the yogurt with mango and it turned out great.
Mo_kibi Shokgolo
[email protected]I added some chopped avocado to the corn panzanella salad and it was a great addition.
Brians Shocked
[email protected]I made this dish with chicken instead of pork and it was delicious!
Pritom Chakrobotty
[email protected]1 star.
Imran Sarker
[email protected]I would not recommend this dish.
Jakeita Robinson
[email protected]This dish was not what I expected.
Ojiakor Emenike
[email protected]I didn't like the combination of flavors in this dish.
Arman Taimun
[email protected]The pork tenderloin was a bit dry.
Km M
[email protected]This dish was a bit too salty for my taste.
Beloved Agape
[email protected]5 stars!
Sggdhdhdh Hdhddh
[email protected]I highly recommend this dish!
mbatya sulaiman
[email protected]This dish is easy to make and it's perfect for a weeknight meal.
Javed Hossen
[email protected]I love the combination of flavors in this dish. The pork tenderloin is savory and the corn panzanella salad is sweet and tangy.
Wayne Trought
[email protected]This dish is a great way to use up leftover pork tenderloin. The corn panzanella salad is a great way to add some freshness and crunch to the dish.
Kuntry L
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the flavors and the presentation was beautiful.
Blaine Drake
[email protected]This dish was absolutely delicious! The pork tenderloin was cooked perfectly and the corn panzanella salad was the perfect accompaniment. The yogurt with mango was a great way to finish off the meal.