Pub Sauce is also exceptional with oysters crab cakes, shrimp, steaks, pork and chicken or just as a dip with tortilla chips.

Ingredients

2 each 11/4lb pork tender loins trimmed of fat and sinew
½ bottle eastern shore pub sauce (6oz)
3 ears Corn (husk on) plus 3TBS olive oil
1 small red onion
1 tea spoon ground cumin
1 TBS chopped Cilantro
4 Tbs sour Cream
2 each plum tomatoes
½ each Avocado
Chili Lime Dressing
2 each Ancho Chili's
3 each dried Chipotle
1 pint light olive oil
Salt and pepper to taste

Method of Preparation

1 Trim the pork tenderloin of fat and sinew. Brush with the Pub sauce and begin to grill. Grill for 10-12 minutes turning every couple of minutes and brushing with the pub sauce.
2 Pull back the husk from the white corn and remove the silk using a damp cloth.
3 rub the cobs with the olive oil, sprinkle with the ground cumin and replace with the husk in it's original form. Wrap in aluminum foil and grill on the grill for 10-12 minutes.
Cool and then cut the corn from the cob into a bowl.
4 mix the sour cream, the chopped cilantro, the lime juice, the avocado and the diced red onion.

Add the chopped tomatoes and then finally the shucked corn. Season with salt and pepper.
5 Chili lime dressing
Cook the chili's in the light olive oil, simmering for 3-4 minutes then carefully blitz in the bar blender.
Strain the oil through a fine sieve and put to one side.
6 Dice the shallots and gently cook in 2TBS of the chili oil.
Add the juice from the limes, the honey and the tea spoon of the roasted garlic puree.
Season with the salt and the pepper to taste.

Presentation

Spoon the corn-cumin relish onto a plate and lay on some grilled pork. Drizzle around the dressing and garnish with a little baby salad.

NB The corn salad may be made with lime juice and olive oil in place of the sour cream.

4 Portions

Ingredients

2 each 11/4lb pork tender loins
1 bottle Eastern shore Pub sauce
Kosher salt and pepper

Summer Corn Salad
3 ears of white Corn (husk and silk removed)
¼ cup scallions grilled and sliced on the Bias
2 each yellow tomatoes (cut in quarters, seeds removed)
1 each red and Orange pepper
2TBS Chopped fresh basil
1/4 cup virgin olive oil. 2TBS Apple Cider vinegar
Kosher salt and Cracked Black pepper to taste

Grilled Onion Relish
1 each Avocado
2 each red onions (peeled and cut into 1cm thick slices)
4 TBS Olive Oil (2TBS for grilling red onion and the remainder for the Relish)
1 TBS Chopped Italian Parsley
1/4 chopped jalapeno
1 lemon (juice only)
2TBS Olive Oil

Dressing
1/4 cup olive oil
2TBS cup Apple cider vinegar

Method Of Preparation

1 Trim the Pork Tender loins and Marinate with half the bottle of pub sauce for two hours.
2 Rub the white corn with olive oil, then grill until lightly colored, approximately 3-5 minutes. Cut the corn from the cobs and place in a bowl. Add the remaining ingredients for the summer salad, season with salt and pepper, then add the juice from one lemon and the virgin olive oil.
3 Brush the slices of red onion with the 2TBS Olive oil, season with salt and pepper.
4 Grill on both sides for approx 2 minutes. Roughly chop. Mix together with the grilled chopped pepper the peeled chopped avocado, Italian parsley and the Jalapeno.
Add the Apple cider vinegar and the olive oil, Season with Kosher salt and Cracked Black pepper.
5 Grill the pork tender loin for Approx 5-7 minutes brushing with more Pub sauce.
Once cooked rest for 2-3 minutes then slice. Lay over the summer corn salad. Top with the grilled onion relish and drizzle around the apple- cider and olive oil dressing. Garnish with salad if desired.