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.
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.
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.
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.
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.
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.
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.