Careme

Instructions

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

1. 1.

   Pat 1 pound pork tenderloin dry and trim away any silver skin. Season it evenly with 1 1/4 teaspoons Morton kosher salt and let stand for 15 minutes while preparing the other components.

2. 2.

   Make the anticucho paste by combining:

   • 1 tablespoon olive oil
   • 1 tablespoon lime juice
   • 1 teaspoon lime zest
   • 1 minced garlic clove
   • 2 teaspoons smoked paprika
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon ground black pepper

   Rub the paste evenly over the seasoned pork.

3. 3.

   Make the green sauce by blending:

   • 1/4 cup mayonnaise
   • 1/2 cup packed cilantro leaves and tender stems
   • 1 small jalapeño, stemmed and roughly chopped
   • 1 garlic clove, roughly chopped
   • 1 tablespoon lime juice

   Blend until smooth, then set aside for serving.

4. 4.

   Heat a grill to medium-high, about 425°F. Trim 1 pound zucchini and cut it lengthwise into thick spears; coat with 1 tablespoon olive oil and 1 teaspoon Morton kosher salt.

5. 5.

   Grill the pork with the lid closed for 14 to 18 minutes, turning every 4 to 5 minutes. During the final 8 minutes, grill the zucchini, turning occasionally, until browned and crisp-tender. Pull the pork when its center reaches 140°F.

6. 6.

   Transfer the pork to a cutting board and rest for 5 minutes. Move the grilled zucchini to a serving platter.

7. 7.

   Slice the rested pork crosswise, arrange it beside the zucchini, and spoon over some green sauce; serve the extra sauce at the table.

Want more detail? See the temperature guide.