BBQ-glazed pork tenderloin with roasted corn and baby spinach
From the foundersAlexander Eriksson·Founder & CEO
Tender pork tenderloin brushed with a smoky BBQ glaze, served with sweet oven-roasted corn on the cob and a crisp spinach salad.
Ingredients
2 servings
- 600 gpork tenderloin
- 2 stfresh corn on the cob
- 130 gbaby spinach 🏷️
- 60 gfeta 🏷️
- 3 mskBBQ sauce
- 1 mskolive oil
- 1 mskred wine vinegar
- 1 tsksalt and black pepper
How to make it
- 1
Preheat the oven to 225°C fan.
- 2
Brush the corn cobs with a little oil, season with salt and place on a baking tray lined with baking paper. Roast in the oven for approx. 15-20 minutes until nicely browned.
- 3
Season the pork medallions with salt and black pepper.
- 4
Heat a frying pan over a high heat and quickly sear the meat in a little oil, approx. 1-2 minutes per side.
- 5
Transfer the meat to the tray with the corn for the last 8-10 minutes. Brush the meat generously with BBQ sauce.
- 6
Mix the baby spinach, crumbled feta, red wine vinegar and a little flaky sea salt in a bowl.
- 7
Serve the glazed medallions with the roasted corn and the spinach salad.
Kitchen tips
- Use a digital meat thermometer: the pork is perfectly juicy at a core temperature of 68°C.
- Finish with a sprinkle of flaky sea salt over the corn to bring out its sweetness.
AI-generated content. Always verify ingredients and allergen information yourself.
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