Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Pat 1 pound pork tenderloin dry. In a shallow dish, whisk together:

   • 1 tablespoon achiote paste
   • 2 tablespoons orange juice
   • 1 tablespoon extra-virgin olive oil
   • Zest of 1 lime and 1 tablespoon of its juice
   • 1 garlic clove, finely grated
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 2 teaspoons Diamond Crystal kosher salt
   • 1/2 teaspoon ground black pepper

   Coat the pork with the marinade and let stand at room temperature for 15 minutes.

2. 2.

   Heat a grill to medium-high, about 425°F, and clean the grates. Husk 2 ears sweet corn, brush them with 1 tablespoon extra-virgin olive oil, and season with 1/2 teaspoon Diamond Crystal kosher salt.

3. 3.

   Grill the corn, turning occasionally, until tender and charred in spots, 8–10 minutes. Transfer it to a cutting board to cool slightly.

4. 4.

   Remove the pork from the marinade and discard the marinade. Grill the pork with the lid closed, turning every 3–4 minutes, until evenly browned and the center reaches 140°F, about 12–15 minutes. Rest on a clean board for 5 minutes.

5. 5.

   Cut the kernels from the grilled corn. Make the salsa by gently combining:

   • Grilled corn kernels
   • 8 ounces Roma tomato, diced
   • 2 ounces red onion, finely diced
   • 1/4 cup chopped cilantro
   • 1 tablespoon lime juice
   • 1 teaspoon honey
   • 1/2 teaspoon Diamond Crystal kosher salt

   Taste and toss once more.

6. 6.

   Slice the rested pork across the grain, divide between two plates, and spoon the charred corn-tomato salsa alongside and over the pork.

Want more detail? See the temperature guide.