Pork Tenderloin with Corn, Tomato, and Goat Cheese Salad

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Cook's Country

Ingredients

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2		(12 ounce) pork tenderloins trimmed
		Salt and pepper
¹⁄₄	cup	EVOO
2		scallions sliced thin
2	tablespoons	lemon juice
5		ears corn kernels cut from cobs
8	ounces	grate tomatoes halved
2	ounces	(2 cups) baby arugula chopped
4	ounces	goat cheese crumbled (1 cup)

Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12 inch nonstick skillet over medium high heat until shimmering. Cook pork until browned on all 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, and let rest for 5 minutes.

Meanwhile, whisk 2 tablespoons oil, scallions, lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Heat remaining 1 tablespoon oil in now empty 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 to combine. Transfer salad to platter and sprinkle with goat cheese. Slice pork 1/2 inch think and serve with salad.

Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12 inch nonstick skillet over medium high heat until shimmering. Cook pork until browned on all 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, and let rest for 5 minutes.
Meanwhile, whisk 2 tablespoons oil, scallions, lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Heat remaining 1 tablespoon oil in now empty 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 to combine. Transfer salad to platter and sprinkle with goat cheese. Slice pork 1/2 inch think and serve with salad.

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