Chef critique
Smoky Grilled Pork with Corn-Zucchini Salad
A well-structured, perfectly seasoned recipe with smart techniques, though the instructions for oiling the grill grates are slightly awkward.
Score: 9/10
Suggested fixes
- Remove the note about reserving oil in step 3, allowing the full tablespoon of olive oil to be used for the pork rub.
- In step 2, simply instruct the user to clean and lightly oil the grates, assuming they will use an unmeasured neutral oil or cooking spray.
Issues
- low / clarity: The instruction to oil the grill grates using a little of the 1 tablespoon of olive oil reserved from the pork rub is awkward and messy to execute.
Strengths
- Perfect salt calculations using 1.25% for the pork and 1% for the vegetables.
- Macerating the tomatoes in lime juice and salt creates a smart, flavorful natural dressing for the grilled vegetables.
- Coherent grouping of tasks, with preparation effectively separated from active grilling.
- Accurate and helpful doneness temperature for the pork tenderloin.