Cooking Instructions

• The night before cooking, generously season the tenderloin with the cumin, chili powders, salt and pepper. Allow to refrigerate overnight, or at least 3-4 hours before grilling.
• Preheat grill to medium high heat.
• Grill the tenderloin to your desired doneness, making sure to reach the internal temperature of 145 degrees. While cooking the tenderloin, throw the corn cob on the grill over high flame and allow to roast, getting a bit of a char. When meat is done, remove and cover with foil and allow to rest. Remove the corn as well, and allow to cool before carefully cutting the kernels from the cob.
• To make the dressing: combine the buttermilk, mayo and garlic clove, whisking well. Salt and pepper to taste, then return to the refrigerator to allow flavors to meld.
• In a large bowl, toss the romaine, cilantro, corn, tomatoes and pepitas until well combined. Pour the dressing over the lettuce and toss.
• When ready to serve, slice the tenderloin on the bias. Place equal amounts of the salad mixture onto a plate, topping with several slices of pork and freshly sliced avocado. A sprinkle of sea salt and chili powder over the top complete the dish, but are optional, of course.