Chili-Rubbed Pork with Corn Salsa - Williams-Sonoma

Ingredients:

• 2 pork tenderloins, about 1 1/2 lb. total
• 2 Tbs. olive oil
• Salt and freshly ground pepper, to taste
• 2 tsp. ancho chili powder
• 1 cup fresh or thawed frozen corn kernels
• 3/4 tsp. ground cumin
• 1 small yellow onion, chopped
• 1 large tomato, seeded and chopped
• Juice of 1 lime
• 3 Tbs. chopped fresh cilantro 

Directions:

Preheat an oven to 425°F.
Rub the pork tenderloins with 1 Tbs. of the olive oil. Season generously with salt and pepper, and sprinkle with the chili powder.
In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the pork and brown on all sides, about 5 minutes total. Transfer the tenderloins to a shallow roasting pan just large enough to hold them. Reserve the fry pan and drippings.
Transfer the pork to the oven and roast until an instant-read thermometer inserted into the center registers 145° to 150°F and the meat is barely pink in the center, 15 to 20 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhile, add the corn and cumin to the drippings in the fry pan and set the pan over medium-high heat. Cook, stirring, until the corn is lightly browned, 3 to 4 minutes. Remove from the heat and stir in the onion, tomato, lime juice and cilantro. Season with salt and pepper.
Cut the pork into thin slices and serve with the warm salsa. 

I served this with pre-made crescent rolls and sweet potato fries. For the sweet potatoes: I peeled them, cut them into fry size, put them on a rimmed sheet, sprinkled them with olive oil, pepper, and salt. I cooked them at 425 for about 25 minutes with the pork.

I was really excited to make this, because I've never cooked with pork loin before. My mom and Aunt have, it always turned out well so I was ready to take on the challenge! I went out and bought an inexpensive meat thermometer, I wanted to make sure the pork was cooked enough. I kept checking it and, of course, the thermometer didn't work. Knowing that our oven range is not quite as hot as it should be, I cooked it longer. It was slightly annoying and I will be sure to buy a mid-priced item next time, but the pork and corn salsa came out delicious! Brad had seconds which is always a good sign :)