Spicy Pork Tenderloin with Roasted Corn & Tomato Salad

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I love using pork tenderloin, it really is a no fail meat.  This rub is nice and spicy with Cocoa and espresso powders, great for a nice thick steak as well.

I am pairing this with a Roasted Corn and Tomato Salad…hope you will try it!

Chef Amy’s Spicy Pork Rub

1 tbsp. chipotle chili powder
½ tsp. cumin
1/3 cup brown sugar
2 tsp. espresso powder
2 tbsp. cocoa powder
2 tsp. kosher salt

In a small container mix all together well, this will be enough for 4-6 pork tenderloins.  You can rub as must or as little as you want.

Pork tenderloin, fat and silver skin removed, rub spice blend all over pork, grill over medium heat, turning as needed until internal temperature registers 145 with a meat thermometer. 

Remove from heat, tent with foil and let rest for at least 10 minutes, then slice and serve with Roasted Corn and tomato salad.

Keep remaining rub in an air tight container.

Roasted Corn and Tomato Salad

3-4 ears of corn, grilled, kernels cut off (about 3 cups)
1 container of grape or cherry tomatoes, halved
1 cup queso fresco cheese, crumbled
2 tbsp. cilantro, chopped
1 tbsp. lime juice
zest of 1 lime
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
salt  and pepper to taste

If you don’t want to grill your corn, then just cut kernels off the cobs and in a large skillet over medium heat add 1 tbsp. oil, add corn and cook until soft, 3-5 minutes.  Cool corn slightly.

Whisk together lime juice, zest, vinegar and oil in a small bowl..
In a large bowl add tomatoes, corn, cheese and cilantro, toss with vinaigrette then season with salt and pepper.  Serve with Pork

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