Grilled Pork Tenderloin with Fresh Kiwi Salsa

with corn and pepita salad

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs

Calories Conscious
Carb Conscious
A note about serious food allergies

New Zealand may be far away but their flavors, like the kiwi, are quite near. This meal has you bringing out the grill for a fresh summer taste with some fantastic fruits. The kiwi-pineapple salsa pairs perfectly with tender pork medallions, melding salty pork with sweet. On the side, a salad of corn and pepitas for perfect light eating. Eat this while dreaming of Middle Earth vistas, oh so far away.

In Your Box (serves 2)

  • 1 Kiwi
  • 1½ oz. Frozen Pineapple
  • 1 Lime
  • ¼ oz. Cilantro
  • 1 Ear of Corn
  • 1 Romaine Heart
  • 14 oz. Pork Tenderloin
  • Info
    1 oz. Mayonnaise
  • ½ oz. Pepitas
  • Nutrition (per serving)

  • Calories
    512
  • Carbohydrates
    32g
  • Fat
    32g
  • Protein
    51g
  • Sodium
    1300mg
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve kiwi and scoop flesh out with a spoon. Cut into ½" dice. Cut pineapple into ½" dice. Zest lime, halve, and juice. Mince cilantro (no need to stem). Shuck corn and rinse. Hold romaine heart at root end and chop coarsely. Pat pork tenderloin dry. On a separate cutting board, slice tenderloin into medallions, ½"-¾" thick. Season both sides with ½ tsp. salt and ¼ tsp. pepper and drizzle with 1 tsp. olive oil. Preheat grill or grill pan over medium-high heat.

  • Step 2 - Make the Salsa
    2

    Make the Salsa

    Combine kiwi, pineapple, 1 tsp. lime juice, 1 tsp. lime zest, and half the cilantro (reserve remaining for garnish) in a mixing bowl. Set aside to let flavors marry.

  • Step 3 - Make the Dressing
    3

    Make the Dressing

    In another mixing bowl, whisk together mayo, 2 tsp. water, 1 tsp. lime juice, 1 tsp. lime zest, and a pinch of salt and pepper. Set aside.

  • Step 4 - Grill the Corn and Pork
    4

    Grill the Corn and Pork

    Spray grill or grill pan with cooking spray. Add corn to hot grill and cook until lightly charred, 2-3 minutes per side. Transfer to a plate. Add pork to grill and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. If your grill has enough room, feel free to cook corn and pork at the same time. Transfer to a plate and rest 5 minutes. While pork rests, toss salad.

  • Step 5 - Toss the Salad
    5

    Toss the Salad

    Cut kernels from corn once cool enough to handle. To bowl with dressing, add romaine and corn and combine. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Place salad on a plate with pork medallions. Garnish salad with pepitas. Spoon salsa over pork or alongside. Garnish with remaining cilantro.