Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F, and prepare separate direct- and indirect-heat zones.

2. 2.

   Pat 1 pound pork tenderloin dry and trim away any silver skin. Season it evenly with 2 teaspoons Diamond Crystal kosher salt. In a shallow dish, combine:

   • 1 tablespoon ground achiote
   • 2 finely grated garlic cloves
   • 1 teaspoon dried oregano
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon freshly ground black pepper
   • Zest of 1 lime
   • 1 tablespoon lime juice
   • 2 tablespoons orange juice
   • 1 tablespoon extra-virgin olive oil

   Rub the achiote marinade over the pork and let it stand for 15 minutes while the grill finishes heating.

3. 3.

   Husk 4 ears corn. Rub them with 1 tablespoon extra-virgin olive oil and season evenly with 1 1/4 teaspoons Diamond Crystal kosher salt.

4. 4.

   Grill the marinated pork over direct heat, turning every 2 to 3 minutes, until browned on all sides. Move it to indirect heat as needed and cook until the center reaches 140°F, about 12 to 16 minutes total. At the same time, grill the prepared corn over direct heat, turning frequently, until tender and charred in spots, 10 to 12 minutes.

5. 5.

   Transfer the pork to a cutting board and rest it for 5 minutes. Remove the corn when ready and keep it warm.

6. 6.

   Sprinkle the grilled corn with 2 tablespoons chopped cilantro and 1 tablespoon lime juice. Slice the rested pork across the grain, spoon any cutting-board juices over it, and plate with 2 ears of corn per person.

Want more detail? See the temperature guide.