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)