Careme

Instructions

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

1. 1.

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

2. 2.

   Pat 12 ounces pork loin dry, season all over with 2 teaspoons Morton kosher salt and 1/2 teaspoon black pepper, and let it stand for 10 minutes while preparing the vegetables.

3. 3.

   Prepare the vegetables:

   • 1 green bell pepper, seeded and cut into wide strips
   • 2 ears sweet corn, shucked and cut crosswise into thirds
   • 6 ounces sweet onion, cut into thick wedges
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon Morton kosher salt
   • 1/4 teaspoon black pepper

   Toss everything together on the prepared pan, spread into one layer, and roast for 10 minutes.

4. 4.

   While the vegetables begin roasting, combine:

   • 3 garlic cloves, finely grated
   • 1 teaspoon ground cumin
   • 1 teaspoon dried oregano
   • 1 tablespoon extra-virgin olive oil

   Rub this garlic-cumin mixture over the seasoned pork.

5. 5.

   Turn the vegetables and move them toward the edges of the pan. Place the pork in the center and roast for 20 to 25 minutes, until its center reaches 140°F.

6. 6.

   While the pork roasts, whisk together the finishing mojo:

   • 1/4 cup orange juice
   • 2 tablespoons fresh lime juice
   • 1 garlic clove, finely grated
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon honey
   • 1/4 cup chopped cilantro

   Set the mojo aside until serving.

7. 7.

   Transfer the pork to a cutting board and rest it for 8 minutes. Toss the roasted vegetables with half of the finishing mojo.

8. 8.

   Slice the pork across the grain, divide it and the roasted vegetables between two plates, and spoon the rest of the finishing mojo over the pork.

Want more detail? See the temperature guide.