Calorie-Wise: Spice-Crusted Pork Tenderloin
with Grilled Corn, Poblano & Cotija Cheese
Cooking time
25 minutes
Servings
2/4
Calories
330 /serving
The slice is right! Pork tenderloin makes the cut when it’s slathered in Mexican-themed spices like chili powder, coriander, cumin and lime, grilled to perfection and then fanned out in tender slices on each plate. Flank the meat with a sparkling yellow-green salad of corn kernels, poblano pepper, string peas and cilantro. All it needs to be ready for action is a quick hit of white balsamic and a garnish of grated Cotija.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 100g String peas (snow peas or sugar snap peas)
- 1 Bunch of cilantro
- 1 Poblano pepper (or green pepper)
- 2 Ears of corn
- 30ml White balsamic vinegar
- 30g Cotija cheese (contains lipase)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
7 g
Saturated Fat
4 g
Sodium
810 mg
Total Carb
25 g
Sugars
9 g
Protein
45 g
Fibre
5 g
Preparation
Grill the pork
Heat the BBQ on high, making sure to oil the grill first. Pat the pork* dry with paper towel; toss with a drizzle of oil, ⅔ of the spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high) and grill, flipping at least twice, 10 to 12 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Mise en place
Meanwhile, halve and core the poblano lengthwise. Roughly chop the cilantro leaves and stems. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice each pod lengthwise.
Grill the corn & poblano
In a medium bowl, combine the poblano, corn (shuck if necessary), a drizzle of oil and the remaining spices. Add the corn to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 4 min., until charred and the kernels have softened. Add the poblano and grill, 3 to 5 min., until tender. Transfer to a cutting board. Once cool enough, cut the corn kernels off the cobs. Medium-dice the poblano. Reserve the bowl.
Make the salad
In the same bowl, combine the corn, poblano, string peas, cilantro, vinegar (start with ½), 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the pork and salad between your plates. Garnish the salad with the cheese. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
