Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F. Cut the 12 ounces pork loin crosswise into 2 equal, 1-inch-thick steaks. Coat the pork with:

   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 2 teaspoons smoked paprika
   • 1 teaspoon garlic powder
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon cayenne pepper
   • 1/2 teaspoon ground black pepper
   • 1 tablespoon olive oil

   Let the seasoned pork stand for 15 minutes while preparing the vegetables.

2. 2.

   Prepare the seasonal vegetables:

   • Shuck 2 ears sweet corn
   • Cut 8 ounces zucchini lengthwise into 1/2-inch slabs
   • Cut 4 ounces sweet onion into thick wedges, leaving the root ends attached
   • Add 2 teaspoons Diamond Crystal kosher salt
   • Add 1 tablespoon olive oil

   Turn everything until evenly coated.

3. 3.

   Grill the pork for 4 to 6 minutes per side, turning once, until browned and the centers reach a pull temperature of 140°F. Transfer to a board and rest for 5 minutes.

4. 4.

   At the same time, grill the corn for 10 to 12 minutes, turning occasionally, and grill the zucchini and onion for 6 to 8 minutes, turning once, until tender and well marked.

5. 5.

   Cut the kernels from the grilled corn and roughly chop the grilled zucchini and onion. Toss the grilled vegetables with 2 thinly sliced green onions and 1 tablespoon apple cider vinegar to make the warm corn succotash.

6. 6.

   Slice the rested pork across the grain and plate it over the warm grilled corn succotash, spooning any pork juices from the board over the top.

Want more detail? See the temperature guide.