Eastern Shore Pub Sauce Grilled Pork Tenderloin with Corn Salad and Grilled Onion Relish

Eastern Shore Pub Sauce Grilled Pork Tenderloin with Corn Salad and Grilled Onion Relish

2 each 11/4lb pork tenderloins
1 bottle Eastern Shore Pub Sauce
Kosher salt and pepper

Summer Corn Salad

3 ears of white Corn (husk and silk removed)
¼ cup scallions grilled and sliced on the Bias
2 each yellow tomatoes (cut in quarters, seeds removed)
1 each red and Orange pepper
2TBS Chopped fresh basil
1/4 cup virgin olive oil. 2TBS Apple Cider vinegar
Kosher salt and Cracked Black pepper to taste

Grilled Onion Relish

1 each Avocado
2 each red onions (peeled and cut into 1cm thick slices)
4 TBS Olive Oil (2TBS for grilling red onion and the remainder for the Relish)
1 TBS Chopped Italian Parsley
1/4 chopped jalapeno
1 lemon (juice only)
2TBS Olive Oil


1/4 cup olive oil
2TBS cup Apple cider vinegar

Method Of Preparation

  1. Trim the Pork Tender loins and Marinate with half the bottle of pub sauce for two hours.
  2. Rub the white corn with olive oil, then grill until lightly colored, approximately 3-5 minutes. Cut the corn from the cobs and place in a bowl. Add the remaining ingredients for the summer salad, season with salt and pepper, then add the juice from one lemon and the virgin olive oil.
  3. Brush the slices of red onion with the 2TBS Olive oil, season with salt and pepper.
  4. Grill on both sides for approx 2 minutes. Roughly chop. Mix together with the grilled chopped pepper the peeled chopped avocado, Italian parsley and the Jalapeno.
  5. Add the Apple cider vinegar and the olive oil, Season with Kosher salt and Cracked Black pepper.
  6. Grill the pork tender loin for Approx 5-7 minutes brushing with more Pub sauce.
  7. Once cooked rest for 2-3 minutes then slice.
  8. Lay over the summer corn salad. Top with the grilled onion relish and drizzle around the apple- cider and olive oil dressing. Garnish with salad if desired.


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