Barbecue Pork Tenderloin
Jalapeño-Corn Salad
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup barbecue sauce
Instructions
- Preheat oven to 425°F. Place pork on a lightly greased rimmed baking sheet; brush with oil, and sprinkle with salt and pepper. Bake 15 minutes.
- Brush pork with barbecue sauce. Bake 5 to 7 minutes longer or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
Side Dish Ingredients
- ½ (12-oz) pkg frozen corn kernels
- 1 jalapeño pepper, sliced (see Note)
- 1 Tbsp olive oil
- 3 Tbsp mayonnaise
- 1 Tbsp lime juice
- ½ tsp garlic powder
- ½ tsp pepper
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Cook corn and jalapeño in hot oil in a skillet over medium-high heat 8 minutes or until lightly browned.
- Meanwhile, stir together mayonnaise, lime juice, garlic powder, and pepper in a medium-size bowl. Add corn mixture, cheese, and cilantro; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
237
|
275
|
512
|
| Fat (g) | 8 | 22 | 30 |
| Sat. Fat (g) | 2 | 6 | 8 |
| Protein (g) | 30 | 6 | 36 |
| Carb (g) | 9 | 16 | 25 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 589 | 369 | 958 |
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