• 1 Smithfield Garlic and Peppercorn Pork Tenderloin,
  • 2 tbsp canola oil,
  • 2 tbsp lemon juice,
  • 2 tsp honey,
  • 1/2 tsp salt,
  • 1/4 tsp pepper,
  • 2 cups corn kernels, fresh or frozen, thawed,
  • 5 radishes, finely diced,
  • 1 orange bell pepper, finely diced,
  • 1 small red onion, finely diced,
  • 1 cup fresh basil leaves, finely chopped,
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MAIN DISH

Garlic and Peppercorn Pork Tenderloin with Rainbow Salsa

Instructions

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. 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. To serve, slice pork tenderloin and top with salsa.

Serves 4