Marinated Pork Tenderloin with Corn and Cherry Salsa

What is the best pork tenderloin marinade for grilling? Find out with this Marinated Pork Tenderloin with Corn and Cherry Salsa recipe!

  • Servings 4
  • 1 hour 15'
  • Easy


Don’t limit yourself: there are many different things to do with pork tenderloin, like this Marinated Pork Tenderloin with corn and cherry salsa recipe.


  • For the Pork Tenderloin:
  • 1/4 cup Mazola® Corn Oil
  • 1/4 cup lemon juice
  • 3 garlic cloves, peeled and minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 pork tenderloin
  • For the Cherry-Corn Salsa:
  • 2 ears fresh corn, husks and silks removed
  • 1 1/4 cup cherries, stemmed, pitted and halved
  • 1/2 – 1 jalapeño pepper, finely diced
  • 2 tablespoon fresh cilantro leaves, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar

How to make the Marinated Pork Tenderloin

  1. Marinate the pork tenderloin.
  2. In a bowl whisk together Mazola® Corn Oil and the rest of the ingredients. Place the pork tenderloin in a large plastic bag, then add the marinade to the bag.
  3. Seal the bag, pushing out as much air as possible so the marinade makes good contact with the pork. Transfer to your refrigerator and let the pork tenderloin marinate for at least 1 hour, or up to 4 hours.
  4. Boil the corn on the cob.
  5. Cut the kernels and mix with the rest of the salsa ingredients: cherries, jalapeño, cilantro, lemon and balsamic vinegar.
  6. Remove the pork tenderloin from your refrigerator and let it sit at room temperature for a few minutes to take off some of the chill.
  7. Preheat your grill to high and lightly oil your grill racks. Remove the pork tenderloin from the bag and place it on your grill.
  8. Grill for 7 minutes with the lid closed. Flip the tenderloin over and grill for 6 minutes on the other side, also with the lid closed.
  9. Then turn off your grill without opening the lid and allow the tenderloin to cook for an additional 5 minutes, or until a thermometer inserted into the thickest part of the tenderloin reads 145-150 degrees.
  10. Remove the pork from the grill and transfer it to a plate. Cover with foil and allow the meat to rest for 5-10 minutes.
  11. Cut the Marinated Pork Tenderloin into 1-inch thick slices and arrange on a serving platter. Top with the salsa. Serve immediately.

Liked this recipe? Check out more great family dinner ideas here!

Pro Tips

This recipe is brought to you by Mazola® Corn Oil.

Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of corn oil.
Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at for fat and saturated fat content.


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