Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango

Name: Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps balsamic vinegar; 4 servings Freshly ground black pepper; 113 grams whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups); 59 milliliters fresh cilantro leaves, chopped; 710 milliliters fresh corn kernels; 1 clove garlic, minced; 4 servings Kosher salt; 567 grams pork tenderloin, trimmed; 237 milliliters chopped mango; 2 Tbsps olive oil; 1 medium onion, diced; 473 milliliters plain lowfat yogurt; 1 serrano chile, stemmed, seeded and thinly sliced; 4 ripe tomatoes, chopped and juices reserved

Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango might be just the main course you are searching for. This recipe serves 4. One serving contains 526 calories, 44g of protein, and 14g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of balsamic vinegar, pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat the oven to 300 degrees F.

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Oven

Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes.

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Spread

Bread

Toast

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Baking Sheet

Let cool.

Put 1 tablespoon of the vinegar, the tomatoes and their juices, the garlic and 1/4 teaspoon salt in a large bowl, and toss together.

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Tomato

Vinegar

Garlic

Salt

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Bowl

Heat 2 teaspoons of the oil in a large nonstick skillet over high heat.

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Cooking Oil

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Frying Pan

Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes.

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Spread

Corn

Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes.

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Chili Pepper

Onion

Transfer the mixture to the bowl with the tomatoes. Set aside.

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Tomato

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Bowl

Increase the oven temperature to 400 degrees F and wipe out the skillet.

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Frying Pan

Oven

Sprinkle the pork with 1/2 teaspoon salt and some pepper.

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Pepper

Pork

Salt

Heat the remaining 2 tablespoons oil in the skillet.

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Cooking Oil

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Frying Pan

Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes.

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Pork

Brush with the remaining 1 tablespoon vinegar. Roast until the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes.

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Vinegar

Pork

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Kitchen Thermometer

Transfer the pork to a cutting board to rest for a few minutes and then slice.

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Pork

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Cutting Board

Add the bread and cilantro to the corn salad and gently stir together. Divide the pork and salad evenly among four plates. Divide the yogurt and mango evenly among four small bowls, to serve on the side.

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Cilantro