Old Bay Crusted Pork Tenderloin on Corn Cakes with Jalapeno Corn Relish

  • Serves 4
  • 60 g Old Bay Seasoning
  • 900 g Pork Tenderloin
  • Corn Cakes:
  • 225 g Yellow Corn Meal, stone ground
  • 113 g Flour
  • 1 tsp Salt
  • 0.75 tsp Baking Soda
  • 0.25 tsp Black Pepper
  • 1 tsp Sugar
  • 2 tbsp Unsalted Butter, melted
  • 4 Large Eggs
  • 237 ml Buttermilk
  • 225 g Corn, grilled
  • 60 g Green Onion, sliced
  • 0.5 tsp Red Pepper, crushed
  • 2 tsp Jalapeno, diced
  • 225 g Monterey Jack Cheese
  • Jalapeno Corn Relish
  • 675 g Corn, grilled kernels cut from cob
  • 170 g Red Bell Pepper, diced
  • 225 g Yellow Onion, diced
  • 0.25 tsp Salt
  • 0.25 tsp Ground Celery Seed
  • 0.5 tsp Ground Mustard
  • 120 ml Cider Vinegar
  • 75 g Sugar
  • 0.25 tsp Turmeric
  • 3 tbsp Olive Oil
  • 120 ml Soured Cream
  • Lime Wedges
  • 1 tbsp Cilantro, chopped

1. For the corn cakes: In a bowl whisk together corn meal, flour, salt, baking soda, pepper and sugar. In another bowl whisk together 2 tablespoons of butter, egg and buttermilk. Stir in corn, onion, red pepper, jalapeno and cheese. Add the corn meal mixture, stirring until the batter is just combined. Heat a flat top grill to medium heat and working in batches, drop the batter by 60 ml measures onto the griddle. Spread the batter slightly to form 9 to 10cm cakes. Cook the cakes for 2-3 minutes per side, until golden brown. 2. For the jalapeno corn relish: Combine all ingredients in a large pot and bring to a boil. Turn heat down to low and simmer for 20 minutes. Chill to 40℉. Pour into containers, cover and seal. 3. For the Old Bay crusted pork tenderloins: Dredge the pork in Old Bay Seasoning. Heat oil in a heavy saute pan over medium heat. Add the pork and brown on all sides for about 8 minutes. Transfer the skillet to the oven and roast the pork until the internal temperature reaches 155℉. 4. Slice the pork 1.5 cm thick and divide it onto 4 plates. Arrange pork slices, corn cakes and jalapeno relish on the plate. Serve with lime wedges and sour cream.