Pork Tenderloin with Street Corn
🇲🇽 Mexico
Ingredients
- 1 pork tenderloin (1-1½ lb), sliced ¼-inch thick against the grain
- 3 Tbsp mayonnaise, divided, plus more for serving
- 1½ tsp kosher salt, divided
- 1 tsp paprika or ground red chile, plus more for serving
- 6 ears corn, husked, kernels removed
- 2 Tbsp vegetable oil, or more as needed
- 2 jalapeños, thinly sliced
- Juice of 3 limes
- 2 Tbsp grated Cotija cheese, plus more for serving
- Cilantro leaves and lime wedges, for serving
Steps
- Toss sliced pork with 2 Tbsp mayonnaise, 1 tsp salt, and 1 tsp paprika in a bowl; set aside.
- Heat 2 Tbsp oil in a large skillet over high heat until almost smoking. Add corn kernels and jalapeños; cook, stirring occasionally, until tender and charred in spots, about 4 minutes. Transfer to a large bowl.
- Add more oil to the pan if needed and heat over high. Cook the pork in a single layer, in batches if necessary, turning halfway, until browned and cooked through, about 2 minutes per batch.
- Add the cooked pork to the bowl with the corn mixture. Stir in lime juice, Cotija cheese, remaining 1 Tbsp mayonnaise, and remaining ½ tsp salt; toss to combine.
- Arrange on a platter, drizzle with extra mayonnaise, and sprinkle with more Cotija and paprika. Top with cilantro and serve with lime wedges.
Source: www.epicurious.com