I pulled this recipe from “Cooking Pleasures” in August of 2008. Yeah that is how long at least I have been collected these ripped out magazine clippings! This recipe calls to marinate the tenderloin. I bought one already marinated to save some time.
If you would like to marinate your own, you can find the instructions at the end of my post.
Grilling corn heightens its sweetness and deepens its intensity. The crunchy kernels are then cooked with the onion and cream becoming a sweet side for moist pork. I however had corn off the cob already cooked, clean, and packaged in the freezer. Its the same flavor just a little bit different texture. Still all the same great herb taste atop the pork.
1 pound pork tenderloins
5 ears corn, husks removed (I used 2.5 cups fresh/frozen off the husk corn from freezer)
2 tsp plus 2 T EVOO, divided
1/2 cup finely chopped red onions
1/3 cup sliced green onions (I used a white onion)
1 cup heavy whipping cream
1/4 tsp coarse salt
1/8 tsp pepper
1 T finely chopped fresh oregano
2-3 drops hot sauce, if desired (I did not use hot sauce)
Heat 2 T oil in large skillet over medium heat until hot. Cook onions 3-4 minutes or until softened, stirring occasionally. Stir in corn, cream salt and pepper. Reduce heat to low; simmer 5-7 minutes or until cream is reduced by half. Stir in 1 tablespoon oregano.
Grill pork, covered, over medium heat for 15-20 minutes or until temperature reaches 145*F to 150*F. Remove pork; cover loosely with foil. Let stand 10 minutes; cut into even slices.
Serve warm corn with the pork.
I really hope you enjoy this recipe. I enjoyed making it. I kept looking at the magazine clipping thinking “is that right?” or “are they sure that’s what I do?”
I guess overtime I won’t have to look at the recipe but just the ingredients and know what to do. That’s how my family cookbook is written out. Each card has just the ingredients on it because I know how to cook it already. Someday I say…Someday.
If you are interested in marinating the pork and or grilling the corn. Here are the instructions.
3 large garlic cloves
1/4 cup fresh oregano
1 tsp coarse salt
1/4 cup EVOO
2 T cider vinegar
1/2 tsp pepper
Coarsely chop garlic, sprinkle with oregano and salt. Continue chopping until garlic and oregano are minced, occasionally using side of knife blade to press garlic on cutting board to create a paste. Place in small bowl; stir in all remaining marinade ingredients.
Brush marinade over pork; cover and refrigerate 1-4 hours.
Heat grill. Brush corn with 2 tsp of the oil. Grill, covered over medium heat or coals 8-10 minutes or until browned in spot and barely tender, turning occasionally. Cool; cut kernels from cobs.