Careme

Instructions

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1. 1.

   Heat a gas or charcoal grill to medium-high, about 425°F, leaving one cooler area for managing flare-ups.

2. 2.

   Cut 1 lb boneless pork loin crosswise into 2 thick, evenly sized chops. Rub with 2 teaspoons extra-virgin olive oil, 1 teaspoon smoked paprika, 5.5 g Diamond Crystal kosher salt, and 1/4 teaspoon ground black pepper; let stand for 15 minutes while preparing the vegetables.

3. 3.

   Prepare the summer vegetables:

   • Shuck 2 ears sweet corn.
   • Thinly slice 1 red bell pepper.
   • Thinly slice 1 green bell pepper.
   • Dice 8 oz Roma tomatoes.
   • Thinly slice 4 oz sweet onion.
   • Mince 1 garlic clove.

   Rub the corn with 2 teaspoons extra-virgin olive oil and season it with 2 g Diamond Crystal kosher salt.

4. 4.

   Set a grill-safe skillet over direct heat. Add 2 teaspoons extra-virgin olive oil, then cook the onion and peppers for 6–8 minutes, stirring occasionally, until softened and lightly charred. Stir in the garlic, tomatoes, 1/2 teaspoon smoked paprika, 2.5 g Diamond Crystal kosher salt, and 1/4 teaspoon ground black pepper; cook for 4–5 minutes. Stir in 2 teaspoons sherry vinegar, then move the finished piperade to the cooler area of the grill.

5. 5.

   Grill the seasoned pork over direct heat for 4–6 minutes per side, closing the lid between turns, until lightly charred and the center reaches a pull temperature of 140°F. Transfer to a board and rest for 5 minutes.

6. 6.

   While the pork cooks, grill the seasoned corn for 10–12 minutes, turning every few minutes, until tender and charred in spots.

7. 7.

   Spoon the warm piperade onto two plates. Slice the rested pork, arrange it over the piperade, and serve each portion with an ear of grilled corn.

Want more detail? See the temperature guide.