Before you put the grill away for the winter, try this delicious pork and corn recipe. 

The combination is great and if you add a crisp green salad or slaw you will have a complete meal .   This is also a good way to use some of the herbs that, hopefully, you have growing in your gardens.

1 1 pound pork tenderloin
2 Tablespoons fresh ginger, peeled, grated & divided
12 cloves garlic, finely minced & divided
1 cup fresh cilantro
2 small jalapeno peppers (optional), seeded & chopped
8 large fresh basil leaves
4 ears fresh corn
2 limes, juiced
8 Tablespoons queso fresco, crumbled & divided
2 teaspoons smoked paprika
7 Tablespoons olive oil, divided
2 teaspoons salt, divided
1/2 cup reduced-fat mayonnaise
1/4 cup water
1 Large zip lock bag
8 6 inch wooden skewers, soaked

Cut pork into bite-size cubes; place in zip lock bag.  Add: 1 Tbsp. each, ginger & garlic, 2 Tbsp. oil,  paprika & 1 teaspoon salt.  Toss to coat and let marinate.
Preheat grill. Place corn in microwave safe bowl and cover. Microwave on high for 8 minutes. When cooled, carefully remove husks and silks.  Meanwhile, combine, queso fresco, 2 Tbsp. lime juice and jalapeno, if desired.
Thread the pork onto the soaked skewers. (Be sure to wash hands after handling the pork.) Coat the corn with 1 Tbsp. oil and 1/2 tsp. salt. Grill pork 6-8 minutes turning until corn is tender and pork reaches 145 degrees. Let pork rest, covered with foil for 6-8 minutes.
Place basil leaves, cilantro , remaining jalapenos, 2 Tbsp. queso fresco, mayo, lime juice, water, remaining 1/2 teaspoon salt, 4 Tablespoons oil and 1 Tbsp. each garlic and ginger in a blender or food processor. Blend until smooth.
Remove skewers from pork. Drizzle about 2 Tbsps. of the blended mixture over each ear of corn and top with remaining 6 Tbsp. queso fresco. Serve pork with remaining sauce. Sit back and enjoy a feast!

Dunham's Sports

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