Southwestern Grilled Pork Tenderloin With Potato and Corn Salad | Oregonian Recipes

Ingredients

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