Inspired by the flavors I grew up on living in Texas, I’m making grilled pork medallions seasoned with my dry rub of hot and tangy spices and then served up with a side of grilled corn and onion pico de gallo. It’s a perfect meal anytime, but really perfect for a Cinco de Mayo celebration. You can always dial up or dial down the spices, but I think you’ll really enjoy the flavor kick that comes from this combination. Add some homemade corn tortillas and an icy cold margarita, and you’ve got a party!

Grilled Pork Tenderloin Medallions with Grilled Corn Pico De Gallo
serves 4


Pork Tenderloin

1 1/2 lb Pork Tenderloin (whole or 2 pieces)
1 1/2 tsp Oregano
1 tsp Chili Powder
1 tsp Cumin
1/2 tsp Red Pepper Flakes
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Salt
1 tsp Black Pepper

Grilled Corn Pico de Gallo

3-4 Tomatillos, husked, washed and chopped
1 White Onion, peeled and sliced into 1/2″ slices
3 ears Sweet Corn
1 Jalapeño, seeded and chopped
1 Yellow Pepper, seeded and chopped
1 tbl Fresh Lime Juice
3 tbl Fresh Cilantro, chopped
1 1/2 tsp Salt
1 tsp Pepper


Rinse the tenderloin in cold water and pat dry. Mix together the oregano, chili powder, cumin, red pepper flakes, onion powder, and garlic powder. Liberally cover the tenderloin in the dry rub mix. Place the tenderloin in a plastic bag and add in any leftover spices. Seal the bag and refrigerate for 3 hours.

After 3 hours, prepare your grill and remove the tenderloin from the refrigerator and let it rest of 30 minutes. Rub the corn and white onion with a bit of olive oil and place them on the grill for about 2-3 minutes per side or until there’s a nice char on all sides. Remove from heat and allow to cool. Cut the corn from the cob chop the onion. Mix the onions and corn with the tomatillos, jalapeño, yellow pepper, black beans, and lime. Season with salt and pepper and set aside.

Cut the tenderloin crosswise into 1 1/2″ thick pieces. Lay a piece of plastic over the medallions and flatten them to about 1″ with a meat pounder or heavy can. Season both sides with salt and pepper. Place medallions on the grill and cook for about 2-3 minutes per side until the internal temperature reaches 150˚F. Remove from heat and cover with aluminum for 5 minutes.

Plate each serving with tenderloin medallions and pico de gallo. Serve with warm corn tortillas and an icy cold margarita.