Grilled pork tenderloin meets smoky charred corn, creamy avocado, jalapeno and feta in this simple BBQ recipe. Finish it with mayo on the plate and fresh coriander for an easy combination of rich, smoky and fresh flavours.
Recipe at a Glance
Ingredients
- 800g pork tenderloin (in-store purchase only)
- Oil
- BBQ rub
- 3 ears corn
- 250g cherry tomatoes
- 1 avocado
- 1-2 jalapenos
- 1 tbsp lime juice
- 15-20g feta
- Oil
- Salt
- Mayonnaise
Cook the Pork Tenderloin
Prepare
Remove excess fat/silverskin from pork *see tips*
Season
Drizzle with oil and rub in favourite BBQ rub
Grill & Rest
Grill @ 200c+ for 6-8 mins or until internal temperature is 52c, rest on a wire rack for 4-5 mins before cutting
Make the Charred Corn Salad
Char the Corn
Drizzle corn in oil & salt. Grill until charred – approx. 5 mins and remove from ear
Prep the Vegetables
Dice avo, jalapeno and chop tomatoes
Combine
Add to a bowl with corn, toss to combine and taste for seasoning *see tips*
Finish
Sprinkle with feta and some coriander leaf before serving
Plate It Up
Slice
Slice pork into thin slices
Add the Mayo
Place a spoon/dollop of mayo on base of plate and flatten out
Finish the Plate
Add corn salsa and pork on top
Butcher Tips & Tricks
- ALWAYS rest your meat before slicing – place it on a wire rack gently tented with tinfoil
- Remove the silverskin from the pork otherwise this harder piece of fat will make your tenderloin curl as it doesn’t melt like other fat when cooked
- When seasoning corn salad add a little extra BBQ rub in too
- If you don’t have a BBQ then grill the pork to get nice char marks and finish in the oven – if you fry it the rub may burn
What to Shop
Build the recipe with the right ingredients.
The most relevant products or ingredients to feature with this recipe are:
- Pork Tenderloin – in-store purchase only
- BBQ Rub
- Mayonnaise
