Pork Tenderloin with Corn, Tomato & Goat (or Feta) Cheese Salad

Searing pork tenderloin until browned and then letting it finish cooking in the oven makes this an easy, (mostly) hands-off meal. We char fresh corn kernels in the same skillet we use to sear the pork before combining them with tomatoes, arugula, a lemony dressing, and tangy goat cheese. It's no secret that I despise goat cheese so I substituted a low-fat feta instead and it was so tasty!





2 (12 ounce) pork tenderloins, trimmed
1/4 cup extra virgin olive oil
2 scallions, sliced thin
2 tablespoons lemon juice
5 ears cor,n kernels cut from cobs
8 ounces grate tomatoes,halved
2 ounces (2 cups) baby arugula
4 ounces goat cheese, crumbled

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.