Southwestern Grilled Pork Tenderloin With Potato and Corn Salad
INGREDIENTS
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1 1/2 teaspoons ground cumin
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1 teaspoon kosher salt
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1 teaspoon smoked paprika (pimentón de la Vera)
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1 teaspoon smoked paprika (pimentón de la Vera)
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1/2 teaspoon garlic powder
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1/2 teaspoon dried Mexican oregano (Mexican oregano is different from other varities)
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1/4 teaspoon black pepper
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1 pork tenderloin (about 1 1/4 pounds)
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3 tablespoons fresh lime juice
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1 1/2 teaspoons reserved spice rub
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3 tablespoons olive oil
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2 ears yellow corn
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2 cups peeled diced red or Yukon Gold potatoes (12 ounces)
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1/2 cup diced red bell pepper
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1 jalapeño pepper, diced small
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1 jalapeño pepper, diced small
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1/3 cup diced red onion
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3 small green onions, minced
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1/4 cup chopped fresh cilantro
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Salt and freshly ground black pepper
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