Pork Tenderloin with Corn, Tomato, and Goat Cheese Salad

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.

INGREDIENTS:

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)

1. 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.
2. 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.