Barbecue Pork Tenderloin
Jalapeño-Corn Salad
Wine Recommendation
19 Crimes Red Blend
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 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
- 1 (12-oz) pkg frozen corn kernels
- 2 jalapeño peppers, sliced
- 2 Tbsp olive oil
- 5 Tbsp mayonnaise
- 2 Tbsp lime juice
- ¾ tsp garlic powder
- ¾ tsp pepper
- 1 cup crumbled cotija cheese
- ½ cup chopped fresh cilantro
Side Dish Instructions
- Cook corn and jalapeños in hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned.
- Meanwhile, stir together mayonnaise, lime juice, garlic powder, and pepper in a medium bowl. Add corn mixture, cheese, and cilantro; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
237
|
246
|
483
|
| Fat (g) | 8 | 20 | 28 |
| Sat. Fat (g) | 2 | 6 | 8 |
| Protein (g) | 30 | 6 | 36 |
| Carb (g) | 9 | 14 | 23 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 589 | 356 | 945 |
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