Best 2 Pork Tenderloin With Corn Panzanella Salad And Yogurt With Mango Recipes
Pork tenderloin makes a flavorful and juicy cut of meat that pairs perfectly with the summery flavors in this corn panzanella salad. The sweet and tangy dressing adds a pop of color and flavor to the tender pork, while the fresh corn, tomatoes, and basil add a delightful crunch and freshness. Topped with a creamy and tangy yogurt and mango sauce, this dish is sure to be a hit for your next summer gathering.
Here are our top 2 tried and tested recipes!
GRILLED PORK TENDERLOIN WITH CORN SALAD
Make and share this Grilled Pork Tenderloin With Corn Salad recipe from Food.com.
Provided by Chef mariajane
Categories Pork
Time 12m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.
- Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.
GRILLED PORK PANZANELLA
Make and share this Grilled Pork Panzanella recipe from Food.com.
Provided by pines506
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine Italian salad dressing and balsamic vinegar; place 1/3 cup dressing mixture in resealable bag along with pork chops; seal bag and refrigerate for at least 30 minutes or as long as overnight.
- Cover and reserve remaining dressing.
- Prepare grill to medium-hot. Remove chops from marinade and discard marinade.
- Grill over direct heat for 5 minutes per side, until browned.
- Remove from grill and keep warm.
- Grill bread slices 2-3 minutes per side until nicely toasted.
- Remove bread from grill and cut into 1/2 inch cubes.
- Meanwhile, combine lettuce, beans and tomato in large bowl. Add bread pieces and reserved dressing mixture; toss to coat. Slice pork chops and lay on top of salad.
- Garnish with black pepper and parmesan cheese.
Nutrition Facts : Calories 554.3, Fat 26.9, SaturatedFat 7.6, Cholesterol 129.4, Sodium 894.5, Carbohydrate 27.4, Fiber 4.5, Sugar 7.6, Protein 48
Tips for Cooking Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango:
- For the best results, use a meat thermometer to ensure that the pork tenderloin is cooked to an internal temperature of 145°F (63°C).
- Allow the pork tenderloin to rest for 10-15 minutes before slicing to allow the juices to redistribute.
- For a more flavorful salad, use fresh, ripe corn and tomatoes.
- If you don't have any fresh herbs on hand, you can use dried herbs instead. Just use about half the amount of dried herbs as you would fresh herbs.
- Feel free to adjust the amount of chili peppers in the salad dressing to your taste.
- For a creamier yogurt sauce, use Greek yogurt.
- Serve the pork tenderloin with corn panzanella salad and yogurt with mango immediately.
Conclusion:
This recipe for pork tenderloin with corn panzanella salad and yogurt with mango is a delicious and easy-to-make dish that is perfect for a summer meal. The pork tenderloin is juicy and flavorful, the salad is fresh and flavorful, and the yogurt sauce is a refreshing and tangy complement to the other two dishes. This recipe is sure to be a hit with your family and friends!
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