Kurobuta Pork Tenderloin Recipe
Snake River Farms, Cumin Rub, Street Corn Off the Cob, Seasoned Brown Rice, Cotija Pesto, Pepitas, Cilantro
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Tenderloin
Street Corn Off the Cob
Seasoned Brown Rice
Cotija Pesto
Garnish
Method
Cooking the Pork Tenderloin
- 1
Prepare the Marinade
In a small bowl, mix together cumin, olive oil, salt, and black pepper. Rub this mixture all over the Kurobuta pork tenderloin.
- 2
Making Street Corn Off the Cob
- 3
Cook the Corn
In a skillet over medium heat, add the corn kernels and cook for about 5-7 minutes until heated through. Stir in mayonnaise, lime juice, Cotija cheese, and chili powder. Remove from heat.
Preparing Seasoned Brown Rice
- 4
Cook the Rice
In a medium saucepan, combine brown rice, vegetable broth, minced garlic, cumin, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes or until rice is tender.
Making Cotija Pesto
- 5
Blend the Pesto
In a food processor, combine cilantro, Cotija cheese, olive oil, minced garlic, and lime juice. Blend until smooth. Adjust seasoning if necessary.
Serving
- 6
Plate the Dish
On a serving plate, layer the seasoned brown rice, followed by the street corn off the cob, sliced pork tenderloin, and drizzle the Cotija pesto on top. Garnish with pepitas and chopped cilantro.