Prep = 15mins
Cook = 15mins + Resting Time
Serves 4ppl
INGREDIENTS
- 800g pork tenderloin (in-store purchase only)
- Oil
- BBQ rub
- 3 ears corn
- 250g cherry tomatoes
- 1 avocado
- 1-2 jalapenos
- 1 tbsp lime juice
- 15-20g feta
- Oil
- Salt
- Mayonnaise
METHOD
- Remove excess fat/silverskin from pork *see tips*
- Drizzle with oil and rub in favourite BBQ rub
- Grill @ 200c+ for 6-8 mins or until internal temperature is 52c, rest on a wire rack for 4-5 mins before cutting
SALAD
- Drizzle corn in oil & salt. Grill until charred – approx. 5 mins and remove from ear
- Dice avo, jalapeno and chop tomatoes
- Add to a bowl with corn, toss to combine and taste for seasoning *see tips*
- Sprinkle with feta and some coriander leaf before serving
PLATING
- Slice pork into thin slices
- Place a spoon/dollop of mayo on base of plate and flatten out
- Add corn salsa and pork on top
TIPS / TRICKS
- ALWAYS rest your meat before slicing – place it on a wire rack gently tented with tinfoil
- Remove the silverskin from the pork otherwise this harder piece of fat will make your tenderloin curl as it doesn’t melt like other fat when cooked
- When seasoning corn salad add a little extra BBQ rub in too
- If you don’t have a BBQ then grill the pork to get nice char marks and finish in the oven – if you fry it the rub may burn