Since I am on a roll for meat and salad dishes, here is another recipe from Cook's Country with a salad that includes kernel corn seared with meat in skillet. Recipe serves 4.
2 (12-ounce) pork tenderloins, trimmed
Salt and black pepper
¼ cup extra-virgin olive oil
2 scallions, sliced thin (or green stalk onion)
2 tablespoons lemon juice
5 ears corn, kernel cut from cobs
8 ounces grape or Romano tomatoes, halved
2 ounces (2 cups) baby arugula, chopped (substitute with leaf lettuce, if desired)
4 ounces (1 cup) goat cheese, crumbled (substitute goat cheese with blue cheese, if desired)
- Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack on rimmed baking sheet. Pat pork dry with paper towels and season with salt/pepper to taste. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Cook pork until browned on both sides, 5 to 7 minutes; transfer pork to prepared wire rack. Roast until meat registers 140-degrees, 14 to 18 minutes. Transfer to carving board, tent with foil/toothpicks and let rest 5 minutes.
- Meanwhile, whisk 2 tablespoons oil, scallions, lemon juice, ¼ teaspoon sea salt, and ½ teaspoon black ground pepper together in a large bowl. Heat remaining oil (1 tablespoon) in skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until spotty brown, about 5 minutes; transfer to bowl with dressing. Add tomatoes and arugula to bowl and toss. Transfer salad to platter and sprinkle with goat/blue cheese. Slice pork 1/2-inch thick and serve with salad.