Careme

Instructions

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1. 1.

   Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper or foil.

2. 2.

   Prepare the corn-apple hash: cut the kernels from 2 ears Fresh Sweet Corn on the Cob, core and dice 1 medium Gala apple, and thinly slice 1/2 medium sweet onion. Toss them on one side of the prepared pan with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Spread the hash into an even layer.

3. 3.

   Pat 1 pound boneless pork loin dry. Rub it with 1 tablespoon olive oil and season all over with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the pork on the open side of the pan and let it stand while making the glaze.

4. 4.

   Make the maple-mustard glaze by whisking together:

   • 2 tablespoons pure maple syrup
   • 1 tablespoon Dijon mustard
   • 2 teaspoons apple cider vinegar
   • 1/2 teaspoon dried thyme

   Transfer 1 tablespoon glaze to a clean small bowl for serving.

5. 5.

   Roast the pork and hash for 12 minutes. Stir the hash, brush the pork with the nonreserved glaze, and roast for 10 to 15 minutes more, pulling the pork when its center reaches 140°F.

6. 6.

   Transfer the pork to a cutting board and rest it for 8 minutes. If the hash needs more browning, spread it out and return it to the oven during the rest.

7. 7.

   Slice the pork across the grain. Divide the roasted corn-apple hash between two plates, arrange the pork over it, and drizzle with the reserved maple-mustard glaze.

Want more detail? See the temperature guide.