Careme

Instructions

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1. 1. Preheat a gas or charcoal grill to medium-high, about 425°F, creating one cooler area for indirect cooking. While it heats for 10 minutes, dice 8 oz Roma tomato and 1 avocado, finely chop 1 small jalapeño, chop 1/4 cup fresh cilantro, and husk 2 ears corn.
2. 2. Combine 1 tablespoon olive oil, the zest and juice from 1/2 lime, 2 teaspoons honey, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper. Pat 1 lb pork tenderloin dry, coat it thoroughly with the mixture, and let it stand while the corn cooks.
3. 3. Rub the 2 husked ears corn with 1 tablespoon olive oil. Grill the 2 ears corn over medium-high heat for 8 to 10 minutes, turning every 2 minutes, until tender and lightly charred; transfer them to a cutting board.
4. 4. Cut the kernels from the 2 grilled ears corn and combine them with the diced 8 oz Roma tomato, diced 1 avocado, chopped 1 small jalapeño, chopped 1/4 cup fresh cilantro, juice from 1/2 lime, and 3/4 teaspoon kosher salt.
5. 5. Grill the coated 1 lb pork tenderloin over medium-high heat for 8 minutes, turning every 2 minutes to brown all sides. Move it to the cooler area, cover, and cook for 4 to 8 minutes, until its thickest part reaches 145°F.
6. 6. Transfer the 1 lb grilled pork tenderloin to a clean cutting board and let it rest for 5 minutes so the juices redistribute.
7. 7. Slice the rested 1 lb pork tenderloin across the grain, divide it between two plates, and serve with all of the grilled corn salsa spooned alongside and over the pork.