Ingredients
- 1 whole Smithfield Garlic and Peppercorn Pork Tenderloin1 whole
- 2 Tbsp. Canola oil2 Tbsp.
- 2 Tbsp. Lemon juice2 Tbsp.
- 2 Tsp. Honey2 Tsp.
- 1/2 Tsp. Salt1/2 Tsp.
- 1/4 Tsp. Pepper1/4 Tsp.
- 2 cup(s) Corn kernels, fresh or frozen, thawed2 cup(s)
- 5 whole Radishes, finely diced5 whole
- 1 whole Orange bell pepper, finely diced1 whole
- 1 whole Small red onion, finely diced1 whole
- 1 cup(s) Fresh basil leaves, finely chopped1 cup(s)
Instructions
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
