Tuesday, June 8, 2010

Chile-rubbed Pork with Corn Salsa

3 lbs pork tenderloin or pork loin
2 Tbsp olive oil
salt and pepper
2 tsp chili powder
1 cup corn kernels
3/4 tsp ground cumin
1 small yellow onion, finely chopped
1 large tomato, seeded and finely chopped
juice from 1 lime
1/4 cup chopped cilantro

Rub pork with oil, then season with salt, pepper, and chili powder. In a large frying pan, brown all sides of pork in oil, about 5 minutes all together. Reserve drippings from frying pan. Put pork in crock pot on low for 8-10 hours. You can roast it in the oven, but not really sure about temperatures and time.

In the drippings, make the salsa over medium heat by frying the corn in the drippings for 3-4 minutes. Stir in the onion, tomato, lime juice, and cilantro. Season to taste with salt and pepper.

Serve the pork with the corn salsa.

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