So, I’m not sure if this dinner merits a recipe because it was so simple, but it was so lovely and tasty that I’m going to share anyway. This whole thing took all of 20 minutes to put together and look how nice and complete and light it is! Plus, it raved up my excitement for summer grilling.
Herb-Rubbed Pork Tenderloin
Grilled Corn on the Cob with Jalapeno-Parsley Butter
Watercress, Orange and Avocado Salad
For the Pork:
An herb grinder from the pantry (hopefully you have a good one and not some 90 year old McCormick blend. If not, get one.)
For the Corn:
Fresh corn on the cob
For the Salad:
Sugar snap peas
Half a lemon
Mustard (yellow or Dijon)
First, sprinkle the pork on all sides with a little salt, pepper and a few hearty grinds of a dried herb mix. Also, shuck the corn and rinse it. Drizzle both the pork and the corn with a little EVOO. Throw them on a medium-high grill (that’s already hot, of course). Now go back inside and compose the salad.
Make sure to clean the watercress really well. It’s usually pretty dirty and gritty greens suck to eat. Put it in a bowl with cold water and agitate it well with you fingers, separating the sprigs from each other. Let it sit while you section the orange and slice the avocado and onion and put them in a bowl with the peas. Squeeze the juice from the part of the orange that you haven’t used (maybe this is just what’s left stuck to the membrane after you’ve removed the sections) and add the juice from a lemon, about half a tablespoon of mustard and some EVOO to it. Stir well to combine the dressing. Pour this over the orange/avo mix (sooner rather than later so the avocado doesn’t oxidize). There should be a little too much because you still have to add the watercress. Have you been checking the pork? I hope so. You should have probably turned it once, if not twice already… depending on how long it’s taken to prep the salad ingredients.
Now remove the watercress from the water by pulling it off the top. You don’t want to pour it through a colander since you’d just be pouring the dirt that’s settled on the bottom back onto the greens. Dry them well (in a spinner if you have one) and set them on top of the orange/avo mixture. Don’t mix it yet or you run the risk of the watercress getting soggy and heavy. Ick! Wait until it’s ready to hit the plate.
Now finely chop the parsley and jalapeno together. Work it into some butter with you fingers. At first it’s a little hard but the butter gets more malleable with the heat from you hands. Shape it how you want (roll it into a cylinder or a ball or just leave it in a mound).
Hopefully, right about now, the pork and corn you’ve been turning are ready to come off the grill. The meat is a nice medium rare (yes, pink pork is safe now) and the corn has some nice char lines. Let the pork rest a bit while you mix the salad, add your compound butter to the ear of corn and plate them. Slice your perfectly grilled, juicy pork and put it all together! Done and done.