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Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango

1 hr to make • Serves 4

Meat

1 1/4 lbs Pork tenderloin

Produce

1/4 cup Cilantro, fresh leaves
3 cups Corn, fresh kernels
1 clove Garlic
1 cup Mango
1 Onion, medium
1 Serrano chile
4 Tomatoes, ripe

Condiments

2 tbsp Balsamic vinegar

Baking & Spices

1 Black pepper, Freshly ground
1 Kosher salt

Oils & Vinegars

2 2/3 tbsp Olive oil

Bread & Baked Goods

4 oz Boule without crusts, whole-grain country-style

Dairy

2 cups Yogurt, plain lowfat
  • Valentina

    Healthy Weeknight Dinners!

  • Christine Middleton

    Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango recipe from Food Network Kitchen via Food Network