The other day, I asked my family what they wanted for dinner. While everyone loves a good tenderloin, I was in the mood for something different, so I decided to turn it into a “Taco Tuesday” on a Thursday night. I added organic sazon goya and a mix of spices to the tenderloin, serving it with Mexican corn on the side. That’s the beauty of food and cooking—you can customize it to your liking. Typically, I’d roast tenderloins and make a vegetable side, a salad, or mashed sweet potatoes, which is a healthy and flavorful meal. However, experimenting with new flavors can open up exciting culinary possibilities. Perhaps next time, I’ll try using the tenderloin as a pizza topping or marinating it with teriyaki sauce. What do you think? Regardless of your choice, remember to set the table with love and savor your meals with loved ones.
Pork Tenderloin:
Ingredients:
- 18 oz pork tenderloin
- 1 tablespoon of Sazón (without monosodium glutamate), I used Loisa
- 1 tablespoon dried cilantro
- 1 tablespoon + 1 tablespoon of olive oil for searing the tenderloin
- 1 cup chicken broth
- Kosher salt to taste
Instructions:
- Preheat the oven to 350 degrees F.
- Rub the pork tenderloin with olive oil, sprinkle dried cilantro, and pat on the Sazón. Allow it to sit for about 30 minutes.
- Heat another tablespoon of olive oil in a Dutch oven over medium heat. Once hot, add the tenderloin and sear it on all sides until brown. Transfer the seared tenderloin to a heatproof plate.
- Deglaze the pan with chicken broth, scraping the bits from the bottom with a wooden spoon.
- Return the seared tenderloin to the pan, cover it with a lid, and bake in the oven for 40-45 minutes, or until the tenderloin reaches an internal temperature of 145°F using a meat thermometer.
- Let the pork rest for about 5 minutes before slicing it for tacos. Season with kosher salt to taste. Stir the meat and pour it into a bowl, including all the juices.
Mexican Corn:
Ingredients:
- 4 ears of corn
- 1 tablespoon extra virgin olive oil or vegetable oil
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/2 cup cotija cheese
- 1/2 cup shredded queso cheese
- 3 tablespoons chopped cilantro
Instructions:
- Preheat the air fryer to 400 degrees F.
- Brush each ear of corn with extra virgin olive oil before placing them in the air fryer tray in a single row. Cook for 10-12 minutes, rotating them halfway through to ensure even cooking. Remove from the air fryer to cool slightly, but keep the air fryer on.
- Prepare the sauce by combining sour cream, mayonnaise, lime juice, chili powder, and cotija cheese in a bowl. You can use this sauce as is, garnishing with fresh cilantro and a little shredded queso, or try this twist.
- Apply the sauce to the cooled corn. Return the corn to the air fryer and cook for an additional 3-4 minutes until the sauce starts to brown. Add shredded queso cheese and allow it to melt.
- Finish with fresh cilantro and a squeeze of lime. Enjoy!
Set the Table with Love 