Garlic and Peppercorn Pork Tenderloin with Rainbow Salsa
Recipe from Smithfield

The salsa brings a bright addition to this easy tenderloin dish.


Garlic and Peppercorn Pork Tenderloin with Rainbow Salsa

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Servings: 4
Total Time: 35 mins
Related Categories: Corn Salsa, Dairy Free, Dinner, Pork, Pork Tenderloin, Roast Pork Tenderloin
 
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Ingredients
  • 1 
    Smithfield Garlic and Peppercorn Pork Tenderloin
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  • 2  tablespoons
    canola oil
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  • 2  tablespoons
    lemon juice
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  • 2  teaspoons
    honey
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 2  cups
    corn kernels, fresh or frozen, thawed
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  • 5 
    radishes, finely diced
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  • 1 
    orange bell pepper, finely diced
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  • 1 
    small red onion, finely diced
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  • 1  cup
    fresh basil leaves, finely chopped
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Directions
1.
Preheat oven to 400 F. Cook pork tenderloin for 20 - 25 minutes or until meat thermometer reaches 160 degrees. Remove from oven and cover with tin foil; allow to rest for 10 minutes.
2.
In the meantime, whisk together canola oil, lemon juice, honey, salt, and pepper in the bottom of a large mixing bowl. Add corn, radishes, orange bell pepper, red onion, and basil to the bowl; toss to combine.
3.
To serve, slice pork tenderloin and top with salsa.
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