Pork Tenderloin with Corn Panzanella Salad and Yoghurt with Mango Recipe | Food Network UK

Ingredients

• 4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups)
• 2 tablespoons balsamic vinegar
• 4 ripe tomatoes, chopped and juices reserved
• 1 clove garlic, minced
• Salt
• 2 tablespoons plus 2 teaspoons olive oil
• 3 cups fresh corn kernels
• 1 serrano chilli, stemmed, seeded and thinly sliced
• 1 medium onion, diced
• 1 1/4 pounds pork tenderloin, trimmed
• Freshly ground black pepper
• 1/4 cup fresh coriander leaves, chopped
• 2 cups plain low-fat yoghurt
• 1 cup chopped mango