Tuesday, April 10, 2012

Spiced Pork Tenderloin

I'm missing the 80 degree weather we had in March!

It's been weird here in Wisconsin - I was looking through photos, and saw pics of the kids playing in the snow, and pics of the kids playing outside in shorts, and it was the same month!   We had the grill fired up just about every night, and had all but retired the chilly weather recipes. 

Here we are on Spring Break this week, and of course, and it's lightly snowing and in the 30's. I'm longing for that warm, sunny weather again, and this recipe jumped out at me.  I made it at a cooking class last year - it's ridiculously easy, and the relish is like tasting summer.    

Spiced Pork Tenderloin with Tomato Corn Relish

For the relish:

1/4 c. balsamic vinegar
1 tbsp. sugar (I prefer to leave this out, or substitute a little squirt of honey)
2 c. grape tomatoes
1 c. fresh corn kernels
1/2 c. red onion, diced
2 tbsp. fresh parsley (Italian flat leaf), chopped
2 tbsp. fresh basil, chopped
salt & pepper to taste

Whisk together vinegar and sugar until sugar is dissolved.  Add tomatoes, corn, onion, parsley and basil.  Season with salt & pepper, and gently toss to coat.  Cover and set aside or chill.   

For the pork: (you could make these in advance and freeze the for a freezer meal)
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. cayenne pepper
4 pork tenderloin medallions, about 2" thick
2 tbsp. evoo, preferably basil-infused (we used a Basil evoo, and it was fantastic)

Combine sugar, salt and cayenne, and rub the tenderloins with mixture on all sides.  Heat (basil) oil over medium high heat. Sear pork until brown, about 7 minutes on each side.  Remove and tent with foil.  Top with relish and serve. 

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