Grilled Pork Tenderloin with Corn Salad
Ingredients
- 6 tablespoons extra-virgin olive oil
- 5 tablespoons red wine vinegar
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 9 ounces frozen corn (1 package), thawed
- 1 can pinto beans (15.5 ounce), drained
- 1/4 cup chopped fresh cilantro leaves
- 4 thinly sliced scallions
- 3 pounds pork tenderloins (combined weight, 2 loins total)
Instructions
Grilled Pork Tenderloin with Corn Salad serves 4 original recipe by America's Test Kitchen.
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