3 large garlic cloves
1/4 cup fresh oregano
1 teaspoon coarse salt
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
1/2 teaspoon pepper
PORK & CORN
2 (1-lb.) pork tenderloins
5 ears corn, husks removed
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
1/2 cup finely chopped red onion
1/3 cup sliced green onions
1 cup heavy whipping cream
1/4 teaspoon coarse salt
1/8 teaspoon pepper
1 tablespoon finely chopped fresh oregano
2 to 3 drops hot sauce, if desired
1 Coarsely chop garlic; sprinkle with 1/4 cup oregano and 1 teaspoon salt. Continue chopping until garlic and oregano are minced, occasionally using side of knife blade to press garlic on cutting board to create a paste. Place in small bowl; stir in 1/4 cup oil, vinegar and 1/2 teaspoon pepper.
2 Brush marinade over pork; cover and refrigerate 1 to 4 hours.
3 Heat grill. Brush corn with 2 teaspoons of the oil. Grill, covered, over medium heat or coals 8 to 10 minutes or until browned in spots and barely tender, turning occasionally. Cool; cut kernels from cobs.
4 Heat remaining 2 tablespoons oil in large skillet over medium heat until hot. Cook red and green onions 3 to 4 minutes or until softened, stirring occasionally. Stir in corn, cream, 1/4 teaspoon salt and 1/8 teaspoon pepper. Reduce heat to low; simmer 5 to 7 minutes or until cream is reduced by half. Stir in 1 tablespoon oregano and hot sauce.
5 Grill pork, covered, over medium heat or coals 15 to 20 minutes or until internal temperature reaches 145°F. to 150°F., turning occasionally to brown all sides. Remove pork; cover loosely with foil. Let stand 10 minutes; cut into 1/2-inch slices.
6 Meanwhile, reheat corn mixture over medium heat until warm. Serve with pork.
PER SERVING: 570 calories, 36.5 g total fat (13.5 g saturated fat), 38 g protein, 25 g carbohydrate, 150 mg cholesterol, 430 mg sodium, 4.5 g fiber