Pork tenderloin with corn, peaches and lime
A vibrant skillet dinner of pork tenderloin roasted with corn, tossed with peaches and cucumbers and finished with a lime–fish sauce dressing used both to caramelize the pork and to dress the salad.
In this juicy and colorful skillet dinner inspired by lemongrass grilled pork, tenderloin roasts alongside corn kernels, which then get tossed with sweet peaches and crunchy cucumbers. The whole dish is tied together by the lime and fish sauce dressing, which is reminiscent of nuoc cham, and is used twice: as a coating on the pork to develop a caramelized crust, and to dress the salad. Accompany the dish with lettuces, rice noodles, rice, soft herbs or a combination. Leftovers are wonderful at room temperature.