Marinade-
3 large garlic cloves
1/4 cup fresh oregano
1 tsp coarse salt
1/4 cup extra virgin olive oil
2 Tbl cider vinegar
1/2 tsp pepper
Pork and Corn
2 (1 lb) pork tenderloins
5 ears of corn, husks removed
2 tsp plus 2 Tbl extra virgin olive oil
1/2 cup finely chopped red onion
1/3 cup sliced green onions
1 cup heavy whipping cream
1/4 tsp coarse salt
1/8 tsp pepper
1 Tbl finely chopped fresh oregano
Hot sauce (to taste)
1. Coarsely chop garlic; sprinkle with 1/4 cup oregano and 1 tsp salt. Continue chopping unitl garlic and oregano are minced, occasionally using side of knife blade to press garlic on cutting boars to create a paste. Place in small bowl; stir in all remaining marinade ingredients.
2. Brush marinade over pork; cover and refrigerate 1-4 hours.
3. Heat grill. Brush corn with 2 tsp of the oil. Grill, covered, over medium heat 8-10 minutes or until browned in spots and barely tender, turning occasionally. Cool; cut kernels from cob.
4. heat remaining 2 Tbl oil in large skillet over medium heat until hot. Cook red and green onions 3-4 minutes until softened, stirring occasionally. Stir in corn, cream, 1/4 tsp salt and 1/8 tsp pepper. Reduce heat to low; simmer 5-7 minutes or until cream is reduced by half. Stir in 1 Tbl oregano and hot sauce.
5. Grill pork, covered, over medium heat 15 - 20 minutes or unitl internal temperature reaches 145 - 150 degrees, turning occasionally to brown all sides. Remove pork; cover loosely with foil. Let stand 10 minutes, cut into 1/2 inch slices.
6. Meanwhile, reheat corn mixture over medium heat until warm, serve with pork.
Recipe courtesy of Cooking Pleasures Magazine