Game Plan: Make the creamed corn while the pork is cooking and resting
| Level: | Easy |
| Total: | 22 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 2 pork tenderloins, each about 1 pound
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons kosher salt
- Creamed Corn, recipe follows
- 6 ears fresh corn, husked, about 4 cups corn kernels
- 4 scallions (white and green)
- 2 tablespoons unsalted butter
- 1/3 to 1/2 cup water
- 3/4 teaspoon kosher salt
- 1/4 to 1/2 cup light cream
- 1 cup cherry or grape tomatoes, halved
- Freshly ground black pepper
Instructions
- Serving suggestions: Add other herbs like basil, cilantro, or parsley
- Position a rack about 3-inches from the broiler and preheat. Line a broiler pan with foil. If there is sliver skin on the tenderloin, trim it off with a knife. Rub or brush the tenderloin with oil. Mix the chili powder with the salt and then sprinkle the spices all over the tenderloins and rub in well with your hands. Lay the tenderloin on the prepared pan, tucking the thin narrow tip of the tenderloin under so the meat is the same general thickness all the way down.
- Broil the tenderloin until golden brown on 1 side, about 5 minutes. Turn and continue to cook on the other side, until brown about 5 to 7 minutes more. Remove from the broiler, tent loosely with foil and set aside to finish cooking. Let rest for 5 minutes. Slice and serve with creamed corn.
- Shear the corn kernels from the cobs with a knife. Transfer the kernels to a bowl. Working over a bowl, run the knife along the cobs to press out the milky liquid. Discard the cobs. Slice the scallions, both white and a couple inches of the green into thin rounds. Separate the scallion whites and greens.
- Melt the butter in a medium skillet over medium-high heat. Add the scallion whites and cook until softened, about 1 to 2 minutes. Add the corn, water, and salt, bring to a simmer, cover and cook until tender, about 2 minutes. Add the cream, bring to a boil, and cook uncovered until slightly thickened, about 1 minute more. Stir in the scallion greens and tomatoes, season with black pepper and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 749 |
| Total Fat | 27 g |
| Saturated Fat | 11 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 55 g |
| Cholesterol | 180 mg |
| Sodium | 1223 mg |
Reviews
I didn’t do the pork tenderloin, but the creamed corn was amazing. Almost better than corn on the cob, or at least as good!!! I’ve made it five times in the last month and for every dinner party that I have made it for I get nothing but compliments. It’s great leftover as well.
Excellent! Do to dietary reasons could not do the corn but placed sliced pork on a top of a cauliflower cheese mash with a side of coleslaw. My husband said he would have paid money for the dinner!
was great
It ok but, it looked like it need some work!!!!!1
This went down an absolute treat – my husband said he could eat htis for the rest of the week! A definite keeper.
This was really easy and tasted so great I and my husband just loved it.
This was so simple and the corn was wonderful!
We’ve made this several times now and it never fails to be one of our favorites! With our oven, we had to increase broiling time by nearly 3x, but otherwise, it’s perfect! Try it with Greek Seasoning in place of the chili, too.
The creamed corn recipe is great. One of my husband’s fav’s. Using fresh corn is definitely a plus.
A nice spin on tenderloin. A confirmation of this being good was that my huband had 2nd’s and 3rd’s.
Very easy to prepare.
Very easy to prepare.