Grilled Latin Spiced Pork Tenderloin with Corn Salsa

This past weekend, we went to our first summer cookout. This gave me a chance to try out a new recipe with some of the numerous spices from my pantry. I also wanted to use some fresh corn that I found last week at Frank's Produce in Elkridge. In addition to having some great produce, Frank's has several greenhouses of full of healthy, colorful plants at reasonable prices. Check it out if you have not been there. Now, back to the recipe. I decided on a Latin insired pork tenderloin with a corn and tomato salsa. The dish went over very well at the cookout. Hope you enjoy too!


Pork and Spice Rub Ingredients:
1-1.5 pound pork tenderloin
2 teaspoons ancho chili powder
1 teaspoon guajillo chili powder
1 teaspoon cumin
1/2 teaspoon corriander
1 tablespoon Mexican oregano
1 teaspoon kosher salt
1 tablespoon canola oil

Corn Salsa Ingredients:
1 small onion
1/3 red bell pepper
1/3 orange bell pepper
3 ears of fresh corn
1 tomato
1/4 cup chopped cilantro

Salsa Dressing Ingredients:
1 tablespoon canola oil
juice of 1/2-3/4 of a lime
1/2 teaspoon cumin
1/4 teaspoon ancho chili powder
1 teaspoon salt

First, prepare the pork. Coat the pork tenderloin with the canola oil. Combine the spices together and then coat the pork all over with the spice rub. Place the pork in a sealed plastic bag and refrigerate for 1-2 hours.

Next, prepare the salsa. Boil the 3 ears of corn in salted water for about 15 minutes. While the corn in boiling, finely dice the onion, peppers, and tomato and combine in a mixing bowl. Finely chop the cilantro including the stems and set aside. Combine the remaining dressing ingredients. Once the corn is finished cooking, let cool for at least 10 minutes. Cut the corn off the cob and add it to the pepper and onions.

Finally, grill the pork. Heat your grill to a high temperature at first and get a good sear on the outside of the pork on both sides. Turn down the temperature to medium and cook until the meat reaches your desired internal temperature. The pork should reach 160 degrees before serving. Take the pork off the grill and allow to rest at least 5 minutes before cutting. Slice the pork into thin medallions for serving.

When you are ready to serve, combine the dressing, cilantro, and corn mixture together. Use the corn salsa as a base of your serving dish and place the pork medallions on top of the corn. Enjoy!

As a possible variation, you could grill the corn in the husks along with the peppers. This would add a more robust grill flavor to the dish. I had planned to do this when I started. However, I was having problems with my grill starting. So I resorted to cooking the corn on the stove and not roasting the peppers at all. Either way, I think it is a great dish.

Getting Ready for CSA Season

Last year, my wife and I joined the Centennial CSA (Community Supported Agriculture) program for the summer and fall. Before then, I did not know anything about CSA programs in the area, and discovered that there were several options available in Howard County. The Centennial CSA program of 2010 was a great experience for us. Each week, we got to select eight different vegetables/fruits from things that were in season. In addition, each week we got a dozen eggs and a loaf of bread and every other week, a meat. It was great to have such a good supply of fresh vegetables in the fridge to use throughout the growing season. We became a little overloaded with eggs. They were fresh and delicious. However, we tend not to eat too many eggs during the week. I really like to support local farmers and to know where my food is grown. I was raised on a farm in Kentucky and know all about the hard work it takes to raise a good quality crop.

Last year's CSA products were provided by Martin Herb Farm. This year, they have switched to another provider, the Zahradka Farm, which is located in Essex, Maryland in Baltimore County. The farm has been managed by four generations of the family and follows organic guidelines for raising its crops. I am looking forward to trying a variety of fruit and veggies, and coming up with new ways to use the products. I plan to share some ideas for recipes throughout the summer and fall. This year, I am hoping for more fresh fruit, tomatoes, and different kinds of beans or peas. I am starting to get hungry just thinking about all the possibilities.

This year's CSA is organized differently than last. There is more flexibility in what you buy and you can specify if you want to buy a small, medium, or large share. The eggs, bread, and meats are available as options and you can get these weekly or biweekly. The CSA runs weekly from the first week of June until Thanksgiving. The pickup location is at the First Evangelical Lutheran Church parking lot on Frederick Road in Ellicott City on Thursdays from 4:00-6:30. Also you will get to pick your selections there on the spot based on what they have for the day. It is still not too late to sign up. If interested, here is a link to the CSA page. Looking forward to June 2 for the first pick-up.