Pork tenderloin with panzanella salad and corn

Ingredients:

• 600 g pork tenderloin, trimmed of sinew and fat
• 120g whole grain round French bread, crustless, cut into 2.5cm cubes.
• 2 tablespoons balsamic vinegar
• 4 ripe tomatoes, chopped, reserve juice
• 1 crushed clove of garlic
• 2 tablespoons plus 2 teaspoons olive oil
• 3 tbsp. fresh corn kernels
• 1 serrano chili pepper, seeded and cored, thinly sliced
• 1 medium onion, diced
• 1/4 cup cilantro leaves, chopped
• 2 tbsp. low-fat yogurt without additives
• 1 cup chopped mango

Preparation:

1. Preheat oven to 150°C.
   
   Place the bread on a rimmed baking sheet and toast in the oven for about 10 minutes. Let cool.
2. In a large bowl, place 1 tablespoon of vinegar, tomatoes with juice, garlic and 1/4 teaspoon of salt, mix everything together.
3. Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Add the corn and spread it into a single layer. Cook for about 3 minutes, until the kernels begin to darken in spots.
4. Add the chili pepper and onion and cook for about 2 minutes, stirring occasionally, until golden brown and crisp-tender. Transfer the mixture to the bowl with the tomatoes.
5. Increase the oven temperature to 200°C (400°F) and wipe the pan clean. Sprinkle the pork with 1/2 teaspoon of salt and a little pepper. Heat 2 tablespoons of oil in the pan. Add the pork and cook for about 5 minutes, turning, until golden brown on both sides. Brush with the remaining 1 tablespoon of vinegar.
6. Bake in the oven for 25-30 minutes, until a meat thermometer inserted into the oven registers 145°F (62°C). Transfer the pork to a cutting board, let it rest for a couple of minutes, then slice.
   
   Add the cilantro bread to the corn salad and toss gently. Divide the pork and salad evenly among plates. Divide the yogurt and mango among small saucers and serve with the dish.