grilled herb pork tenderloin with toasted corn relish
It’s now sunny, calm and gorgeous. In fact we grilled outside enjoying the last of the summer corn and tomatoes! That’s why we live in Minnesota.
1 (1 lb.) pork tenderloin
½ tablespoon extra-virgin olive oil
1 large garlic clove, finely minced
3 to 4 tablespoons mixed chopped fresh herbs (I used marjoram, oregano, sage, and parsley)
kosher salt and freshly ground pepper
Toasted Corn Relish
1 tablespoons extra-virgin olive oil
2 ears corn, kernels removed (generous 1 cup)
1 small onion, halved, sliced
1 large tomato, chopped (1 cup)
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper to taste
1 to 2 tablespoons chopped fresh basil
Brush pork tenderloin with olive oil and rub minced garlic over pork. Pat herbs over both sides of pork and sprinkle with salt and pepper.
Grill pork over medium heat or coals 15 to 20 minutes, turning every 5 minutes, or until internal temperature reaches 145°F to 150°F (pork will be pale pink in the center).
While the pork is grilling, make the corn relish. Heat a medium skillet over medium-high heat until hot. Add the oil and heat until hot. Cook the onion and corn 3 to 4 minutes or until golden brown, stirring frequently and scraping the bottom of the pan to scrape up the browned bits, reducing the heat to medium if necessary to avoid burning. Stir in the tomato, lemon juice, salt and pepper and heat until warm. Remove from the heat and stir in the basil. Serve at room temperature.
Serves 3 to 4