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Chef critique

Ancho-Cocoa Pork with Charred Corn Salsa

The recipe offers an appealing Oaxacan-inspired flavor profile but suffers from severe underseasoning and a critical error regarding the preparation of canned chiles. Additionally, the high grill temperature risks scorching the rub.

Score: 5/10

Suggested fixes

  • Increase the kosher salt in the pork rub to 1.25 to 1.5 teaspoons.
  • Add at least 1/2 teaspoon of kosher salt directly to the salsa in step 5 when mixing in the tomatoes and vinegar. Update the total kosher salt in the ingredient list to 2 teaspoons.
  • If using canned diced chiles, skip grilling them and fold them directly into the salsa in step 5. If fresh chiles are intended, update the ingredient list to reflect fresh chiles and instruct the cook to peel the blistered skin after grilling.
  • Reduce the grill heat to medium or instruct the use of a two-zone fire (indirect heat) to prevent the honey and cocoa rub from burning.
  • Substitute the 1 tablespoon of apple cider vinegar with 1 tablespoon of fresh lime juice.

Issues

  • high / flavor: The pork tenderloin (1 lb) is seasoned with only 1/2 teaspoon of kosher salt. This is far below the standard 1.25% salinity by weight for boneless meat (approx. 1.5 teaspoons of kosher salt), leaving the pork significantly underseasoned.
  • high / flavor: The salsa (comprising 8 oz tomatoes, 2 ears corn, and 4 oz chiles) receives only 1/4 teaspoon of salt during grilling, and no salt is added when the raw tomatoes and vinegar are mixed in. This will result in a very bland salsa.
  • high / ingredient_usage: The 4 oz 'Private Selection Mild Hatch Chile Peppers' is a can of pre-diced chiles. The instructions to 'halve, seed, and grill' them on the grates are physically impossible.
  • medium / cookability: Grilling a rub containing honey and cocoa powder over medium-high heat for 14-18 minutes will likely cause the exterior to scorch and turn bitter before the pork is cooked through.
  • low / flavor: While apple cider vinegar provides acidity, fresh lime juice would be much more authentic and complementary to the Oaxacan-inspired flavors of the dish.

Strengths

  • The combination of ancho, cocoa, and cumin provides a savory and complex flavor profile for the pork.
  • Preparation steps are logically grouped and front-loaded before active cooking begins.
  • The salsa provides a fresh, acidic contrast to the rich, earthy pork.