Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.
- 1 pork tenderloin (1–1½ lb.)
- 3 Tbsp. mayonnaise, divided, plus more for serving
- 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
- 1 tsp. paprika or ground red chile of choice, plus more for serving
- 6 ears of corn, husked
- 2 Tbsp. (or more) vegetable oil
- 2 medium jalapeños, thinly sliced
- Juice of 3 limes
- 2 Tbsp. grated Cotija cheese, plus more for serving
- Cilantro leaves with tender stems and lime wedges (for serving)
- Slice 1 pork tenderloin (1–1½ lb.) crosswise on a slight diagonal against the grain ¼" thick. Transfer to a medium bowl, add 2 Tbsp. mayonnaise, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. paprika or ground red chile of choice, and toss to coat. Set aside.
- Cut kernels from 6 ears of corn, husked into a large bowl; discard cobs. Heat 2 Tbsp. vegetable oil in a large stainless-steel or cast-iron skillet over high until almost smoking. Add corn kernels and 2 medium jalapeños, thinly sliced, and cook, stirring occasionally, until tender and charred in spots, about 4 minutes. Transfer to a large bowl. (If skillet has browned too much, wipe out before proceeding.)
- Add more oil to pan if dry and heat over high. Working in batches if needed to prevent overlapping, arrange reserved pork in a single layer in pan and cook, turning halfway through, until browned and cooked through, about 2 minutes per batch.
- Transfer pork to bowl with corn mixture. Add juice of 3 limes, 2 Tbsp. grated Cotija cheese, 1 Tbsp. mayonnaise, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; toss to coat.
- Arrange stir-fry on a platter and squeeze some mayonnaise over in a zigzag pattern. Sprinkle with more Cotija and paprika and top with cilantro leaves with tender stems. Serve with lime wedges for squeezing over.
Ingredients 1 pork tenderloin (1–1½ lb.) 3 Tbsp. mayonnaise, divided, plus more for serving 1½ tsp. Morton kosher salt, divided 1 tsp. paprika or ground red chile of choice, plus more for serving 6 ears of corn, husked 2 Tbsp. (or more) vegetable oil 2 medium jalapeños, thinly sliced Juice of 3 limes 2 Tbsp. grated Cotija cheese, plus more for serving Cilantro leaves with tender stems and lime wedges (for serving) Method Slice 1 pork tenderloin (1–1½ lb.) crosswise on a slight diagonal against the grain ¼" thick.
Transfer to a medium bowl, add 2 Tbsp. mayonnaise, 1 tsp. Morton kosher salt, and 1 tsp. paprika or ground red chile of choice, and toss to coat.
Cut kernels from 6 ears of corn, husked into a large bowl; discard cobs. Heat 2 Tbsp. vegetable oil in a large stainless-steel or cast-iron skillet over high until close to smoking.
Add corn kernels and 2 medium jalapeños, thinly sliced, and cook, stirring occasionally, until tender and charred in spots, about 4 minutes. Transfer to a large bowl. (If skillet has browned too much, wipe out before proceeding.) Add more oil to pan if dry and heat over high.
Working in batches if needed to prevent overlapping, arrange reserved pork in a single layer in pan and cook, turning halfway through, until browned and cooked through, about 2 minutes per batch. Add juice of 3 limes, 2 Tbsp. grated Cotija cheese, 1 Tbsp. mayonnaise, and remaining ½ tsp.
Arrange stir-fry on a platter and squeeze some mayonnaise over in a zigzag pattern. Sprinkle with more Cotija and paprika and top with cilantro leaves with tender stems.
