Careme

Instructions

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1. 1.

   Pat 12 ounces pork loin dry and cut it crosswise into 1-inch-thick medallions. Season evenly with:

   • 4.25 g Diamond Crystal kosher salt
   • 1 teaspoon ground cumin
   • 1 teaspoon chili powder
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon freshly ground black pepper

   Let the seasoned pork stand for 10 minutes while preparing the vegetables.

2. 2.

   Prepare the produce:

   • Stem, seed, and slice 8 ounces medium Hatch chile peppers
   • Cut the kernels from 2 ears sweet corn
   • Dice 6 ounces Roma tomato
   • Finely dice 3 ounces red onion
   • Mince 2 garlic cloves
   • Chop 1/4 cup cilantro
   • Zest and juice 1 lime
   • Halve, pit, peel, and slice 1 avocado

   Keep each prepared ingredient separate.

3. 3.

   Heat 1 tablespoon extra-virgin olive oil in a large heavy skillet over medium-high heat. Add the pork in one layer and sear for 3 to 4 minutes per side, pulling it at 140°F. Transfer to a plate and rest for 5 minutes.

4. 4.

   Return the skillet to medium-high heat and add 1 tablespoon extra-virgin olive oil. Add the sliced Hatch chiles, corn kernels, and diced red onion; season with 5 g Diamond Crystal kosher salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until lightly charred and tender-crisp, 5 to 7 minutes. Stir in the minced garlic and cook for 30 seconds.

5. 5.

   Remove the skillet from the heat. Fold the diced tomato, lime zest, lime juice, and chopped cilantro into the Hatch chile mixture.

6. 6.

   Plate the rested pork medallions with the warm Hatch chile-corn mixture and sliced avocado, spooning any pork resting juices over the top.

Want more detail? See the temperature guide.