Grilled Mojo Pork & Corn

Citrusy mojo-marinated pork and smoky-sweet Washington summer corn make a bright Cuban-inspired dinner that comes together entirely on the grill.

This recipe may need another look before cooking.

It scored 7/10, below our 8/10 retry mark.

1.
Heat a gas or charcoal grill to medium-high, about 425°F, for 10 minutes. Cut 12 ounces pork loin crosswise into two equal steaks about 3/4 inch thick, and shuck 2 ears corn.
2.
Squeeze 1 lime to obtain 2 tablespoons juice. Mince 2 garlic cloves, then whisk them with 1/4 cup orange juice, 1 tablespoon lime juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat the two pork steaks, 12 ounces total, and marinate for 15 minutes.
3.
Brush 2 ears corn with 1 tablespoon olive oil and season with 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4.
Remove the two pork steaks, 12 ounces total, from the marinade and discard the marinade. Grill the pork for 4–5 minutes per side until it reaches 145°F; grill the 2 ears corn alongside it for 10–12 minutes, turning every few minutes, until lightly charred.
5.
Chop 1/4 cup cilantro and combine it with 1 tablespoon lime juice. Rest the grilled pork steaks, 12 ounces total, for 5 minutes, then spoon half of the cilantro-lime mixture over the pork and half over the 2 grilled ears corn.
6.
Slice the two rested pork steaks, 12 ounces total, across the grain and divide between two plates; add 1 ear grilled corn to each plate and serve immediately.

Health: About 490 calories per serving, with roughly 43 grams protein, 34 grams carbohydrates, and 20 grams fat.

Drink pairing: A chilled Sauvignon Blanc complements the citrusy mojo and sweet, charred corn.

Careme