Ingredients
1 whole
Smithfield Garlic and Peppercorn Pork Tenderloin
1 whole
2 Tbsp.
Canola oil
2 Tbsp.
2 Tbsp.
Lemon juice
2 Tbsp.
2 Tsp.
Honey
2 Tsp.
1/2 Tsp.
Salt
1/2 Tsp.
1/4 Tsp.
Pepper
1/4 Tsp.
2 cup(s)
Corn kernels, fresh or frozen, thawed
2 cup(s)
5 whole
Radishes, finely diced
5 whole
1 whole
Orange bell pepper, finely diced
1 whole
1 whole
Small red onion, finely diced
1 whole
1 cup(s)
Fresh basil leaves, finely chopped
1 cup(s)
Directions
Preheat oven to 400 F.
Cook pork tenderloin for 20 - 25 minutes or until meat thermometer reaches 160ºF.
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.
For the Love of Meat
