Grilled Pork With Corn Relish & Tomato Salad
- 1 1/2 pounds pork tenderloin
- 1/2 cup olive oil
- Fine sea salt
- Freshly ground black pepper
- Leaves from 2 sprigs fresh rosemary, chopped
- 3 large heirloom tomatoes, cut into wedges
- 5 tablespoons thinly sliced scallions
- 2 teaspoons minced garlic
- 2 tablespoons roughly chopped fresh mint
- 2 teaspoons apple cider vinegar
- 3 ears sweet corn, shucked
- 2 tablespoons minced shallots
Adapted from wsj.com
Light grill. Slice tenderloin into 4 equal rounds. Brush meat all over with 1 tablespoon oil and season with a pinch of both salt and pepper and chopped rosemary. Cover and set aside at room temperature.
Make tomato salad: In a large bowl, toss tomatoes with 2 tablespoons scallions, half the garlic, all the chopped mint, 3 tablespoons oil, ½ teaspoon vinegar and a pinch of both salt and pepper. Set salad aside.
Grill corn over medium-high heat, turning cobs often, until charred all over, about 3 minutes. Meanwhile, grill pork over medium-high heat until charred on the outside and cooked to medium within, about 3 minutes per side. Let meat rest at least 5 minutes before serving.
Cut kernels off cobs and transfer to a bowl. Stir in remaining oil, vinegar, garlic and scallions along with shallots. Season with salt and pepper. Toss and adjust seasoning as needed. Serve pork over corn or with corn spooned over top and tomato salad on the side.