Prosciutto Wrapped Pork Tenderloin, Corn Pancakes with Zucchini Noodles and Corn Ribs with Salsa Verde
- Level: Easy
- Total: 1 hr 45 min
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 1 hr 45 min
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
Ingredients
Zucchini Noodles:
Salsa Verde:
Corn Ribs:
Pork:
Corn Rib Sauce:
Corn Pancakes:
Directions
- Preheat the oven to 400 degrees F.
- For the zucchini noodles: Cut off each end of the zucchini and use a spiralizer to create zucchini noodles. Toss the noodles with salt and lay onto a sheet tray lined with a rack to let some of the excess water drain out. Let it sit for 30 minutes, then discard any water in the bottom of the pan.
- Transfer the zucchini noodles to a clean dish towel and ring out the excess water. Lay them back out onto the sheet tray lined with the rack, then transfer the noodles to the oven to bake for 5 minutes, then set aside.
- For the salsa verde: Preheat a large, dry cast-iron pan over medium-high heat. Add the tomatillos, jalapeño and white onion and char on all sides until lightly blackened and soft, about 10 minutes. Add into a blender with the parsley, oregano, chives, garlic, lime zest and juice, pepitas, a big squeeze of olive oil and salt to taste. Blend until smooth but you still want the sauce to have a little texture.
- For the corn ribs: Add the bacon lardons into a large sauté pan with a little olive oil and turn on the heat to low. Slowly cook, stirring frequently, until the fat renders out and the bacon is crispy, about 10 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Add the corn ribs into the pan and cook in the bacon fat until lightly charred and cooked through on all sides, 5 to 6 minutes. Remove the ribs from the pan and set aside. Add the zucchini noodles. Toss in the pan just to heat through. Toss in most of the reserved crispy bacon, leaving some for garnish later.
- For the pork: Season the pork with salt and the ground cumin. Wrap each pork tenderloin in 2 pieces of prosciutto and secure with a toothpick. Heat a large sauté pan over medium-high heat with some olive oil. Add the prosciutto wrapped pork. Sear on all sides until the prosciutto is crispy, 4 to 5 minutes. Transfer the pork into the oven and cook for 8 to 10 minutes, or until it’s cooked to an internal temperature of 145 degrees F. Allow to rest before slicing.
- For the corn rib sauce: Mix together the mayo, smoked paprika and cayenne in a small bowl. Spread some of the mixture onto the corn ribs and dip in the cotija to coat.
- For the corn pancakes: Add the flour, baking powder, smoked paprika, salt, corn, green onion, garlic, milk, Parm, Cheddar and egg into a large bowl and mix to combine.
- Coat the bottom of a large nonstick pan with olive oil and preheat over medium-high heat. Scoop 1/4 cup of batter for each corn pancake and pan fry until golden brown and cooked through, about 2 1/2 minutes per side.
- Serve the sliced pork alongside the corn ribs, corn pancake, zucchini noodles and salsa verde. Garnish with remaining crispy bacon.
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