Grilled pork tenderloin with nectarine mostarda and corn on the cob | Sunbasket
This rainbow of a meal is as fun to look at as it is to eat. The nectarine mostarda elevates the pork, while buttered corn appeals to even the youngest diners.
Ingredients
- 1 pork tenderloin (about 1 pound)
- Pork spice rub (coriander - cumin - ancho chile powder - sweet smoked paprika - chipotle chile powder)
- 2 ears corn*
- 1 or 2 shallots
- 1 nectarine
- 2 tablespoons unsalted butter*
- ½ teaspoon Urfa chile flakes (optional)
- Mostarda blend (coconut vinegar - honey - whole grain mustard - yellow mustard seeds)
- 1 cucumber
- 6 ounces cherry tomatoes
- 1 lime
- 3 or 4 sprigs fresh cilantro
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