Pork Tenderloin and Charred Corn Salad

Ingredients

• 500g pork tenderloin
• 2 ears of corn, husks removed 
• 1 avocado, diced
• 100g cherry tomatoes, halved
• 50g rocket leaves
• 1 red onion, thinly sliced
• 2 tablespoons olive oil
• For the dressing:
• Juice of 1 lime
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste
• Fresh coriander, chopped

Method

1. Preheat your grill to high. Brush the pork tenderloin and corn with olive oil and season with salt and pepper.
2. Grill the pork tenderloin for 12-15 minutes, turning occasionally, until the internal temperature reaches 63°C (145°F). Remove from the grill and let it rest for 5 minutes before slicing thinly.
3. Grill the corn alongside the pork, turning frequently, until charred and heated through, about 10-12 minutes. Once cool enough to handle, cut the kernels off the cob.
4. In a large salad bowl, combine the sliced pork tenderloin, charred corn kernels, diced avocado, halved cherry tomatoes, rocket leaves, and thinly sliced red onion.
5. In a small bowl, whisk together the lime juice, extra virgin olive oil, honey, salt, and black pepper to create the dressing.
6. Pour the dressing over the salad and toss gently to combine. Sprinkle with chopped coriander before serving.

Serves 4 people