Grilled Garlic & Peppercorn Pork Tenderloin with Corn Salsa

Summer is meant for good times, fun, and food. Let’s get grilling with Smithfield Marinated Fresh Pork for an easy, quick, and crazy delicious meal. 

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias

I don’t know how people with kids do it. Summer is such a busy time of the year – I can barely keep my calendar straight and we are just a household of two! There’s just too many fun things to do outdoors and I have a hard time saying no to fun things. And while it is a rare moment that I forget about food, sometimes we’re having too much fun and suddenly it’s time for dinner and we have no plan.

That’s where Smithfield Marinated Fresh Pork comes in handy! Smithfield® offers a variety of marinated fresh pork options to create easy weeknight meals offering real flavor, real fast. It’s the answer for those last minute “what’s for dinner?” decisions. With our new patio furniture and fit pit we are all about grilling dinner in order to continue spending time outdoors. Since Smithfield Marinated Fresh Pork can easily be grilled, roasted or sauteed it was a no brainer. Heck I bet we could toss that pork tenderloin in smoker, too.

Smithfield Marinated Fresh Pork is 100% pork and is available in a variety of flavors across Tenderloins, Loin Filets and Roasts. During my last visit to Walmart, I chose the roasted garlic and cracked peppercorn flavor. I also picked up some corn, tomatoes, and a few other ingredients to whip up a corn salsa to pair with the pork (and some brussels for a grilled side dish), all which can be made in 30 minutes.

Literally all I had to do for the pork was to take it out of the wrapper and grill it. The seasonings were on point and needed no more assistance. I also grilled the corn in the husks at the same time. Then while the pork rested I prepared the the corn salsa which was as easy and chopping up a few ingredients. Pretty sure anyone can handle that level of effort any night of the week. Especially if it results in this level of deliciousness.

By the way, if you’ve never grilled corn you really need to get on that. I get excited enough as it is for corn season but especially so when I can cook it on the grill. I’m convinced that there is extra flavor to be had when allowed to cook inside the husk. Or maybe that’s the flavor from the grill. Either way it’s not something that should not be missed. Especially since it’s so dang easy to do.

But I digress. Once your salad is all mixed together, slice up the pork tenderloin and serve it topped with your freshly made salsa! It’s sure to impress and will look great served on your patio. I actually made this on Mother’s Day, as my step mom and dad were in town visiting and she requested a relaxed evening with a grilled dinner. Did I deliver or what!? And if you somehow manage to have leftovers, the pork and salsa would be great repurposed for lunch the next day by serving it over a salad or in tacos!

Do you have a favorite recipe on the grill? How about one using pork? I want to hear it because I am in need of all the grilling recipes to continue this trend all throughout the summer. Then again, I wouldn’t mind having this recipe I shared today on a regular occasion. Happy grilling everyone!

Four years ago: Twinkie Truffles

Six years ago: Grilled Steak Salad with Blue Cheese Dressing

GRILLED GARLIC & PEPPERCORN PORK TENDERLOIN WITH CORN SALSA

Serves 4-6

Ingredients:

1 Smithfield Roasted Garlic & Cracked Peppercorn Tenderloin

2 Tbsp canola oil

2 large ears of corn, husks on and soaked in water for 30 minutes

4 Roma tomatoes, diced

1/4 red onion, diced

1 jalapeno pepper, seeded and minced

1/3 cup fresh cilantro, chopped

1 lime, juiced

Salt and pepper, to taste

Directions:

1. Prepare your grill on medium/high heat (400-450 F) and lightly grease the rack so the meat doesn’t stick. Place the Smithfield Marinated Fresh Pork and the corn on the grill, close lid and cook for approximately 20 minutes per pound, rotating both every 5-7 minutes, until thermometer registers 145 F in the thickest part of the tenderloin and the corn husks are charred.  Remove from grill. Cover tenderloin with tin foil and allow to rest for 10 minutes.
2. In the meantime, husk the corn, slice the kernels off the cob, and place in a large bowl. Stir in remaining ingredients, adding salt and pepper to taste. To serve, slice pork tenderloin and top with salsa.

Source: The Spiffy Cookie original