All we can say about this recipe is DANG! Our weeknight routines tend to fall into three categories: chicken, beef, or pasta. Often times pork gets the short end of the stick and we completely forget about it. This recipe doesn’t let you forget about it! The fresh and bright flavors are on point, pair it with some brown rice and you’re meal is delectably complete. Never again will we forget the power of a truly tasty and surprisingly easy to prepare pork dish. This is one of our favorite Williams-Sonoma recipes in The Weeknight Cook, this recipe will not let you down. We love our collection of cookbooks, but it can be intimidating when faced with a huge book full of different recipes. Our cookbooks lead us in the right direction when we’re in the kitchen and we can’t wait to share our favorite books and some of the best recipes we’ve stumbled across.

What You Need:

• 1 pork tenderloin (1 1/2 pound)
• 2 tablespoons olive oil
• Salt and pepper
• 2 teaspoons ancho chile powder
• 1 cup corn kernels (fresh or frozen)
• 1/2 teaspoon ground cumin
• 1 large tomato, chopped
• Lime juice from 1 lime
• Fresh cilantro for topping

What You Do:

• Preheat oven to 425 degrees and season the pork with olive oil, salt, pepper, and chile powder.
• Add 1 tablespoon of olive oil and fry that pork up over medium/high heat until it’s nice and brown.

• After, without cleaning the pan so you get all that spicy goodness in your salsa, transfer the pork to a roasting pan and place in the oven for 15-20 minutes. When finished, the meat should be a nice light pink in the center.
• Place the meat on a cutting board and tent with foil for 10 minutes so that the meat has time to soak in all that juicy goodness.
• In the same frying pan brown the corn and cumin over medium/high heat. The corn should be slightly browned.
• Remove the pan from heat and add the onion, tomato, lime juice, and cilantro.

• Serve with brown rice, pork, and top with the fresh salsa.

Bon Appétit