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

Name: 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 (pimentÃ³n 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 jalapeÃ±o 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; freshly ground black pepper

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Ingredients

1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon smoked paprika (pimentón de la Vera)
1 teaspoon smoked paprika (pimentÃ³n 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 jalapeÃ±o 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
freshly ground black pepper