Chili Rubbed Pork Tenderloin with Creamed Corn
- 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
- Creamed Corn:
- 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
- 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.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.
Copyright 2002 Television Food Network, G.P. All rights reserved.
Yield: 4 servings
Recipe courtesy of Robert Irvine
Recipe courtesy of Anne Burrell