Isan Grilled Pork with Charred Corn
Smoky grilled pork, charred sweet corn, cooling cucumber, and a punchy lime-chile dressing make this vibrant Isan-inspired dinner irresistible.
- Total time: 40 minutes
- Servings: —
- Estimated total cost: $11–$13 using listed sale ingredients plus pantry staples
- Calories per serving: —
Ingredients
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Kroger® Fresh Natural Pork Tenderloin12 ounces $3.99
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Fresh Sweet Corn on the Cob-Each2 ears $1.25
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Cucumber1 medium $0.99
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Green Onions3 green onions $1.50
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Mint1/2 cup loosely packed leaves $1.49
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Smart Way™ Jasmine Rice2 tablespoons uncooked $3.59
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Fresh Organic Limes - Each3 tablespoons juice, from about 2 limes $1.50
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Fish sauce1 1/2 tablespoons
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Light brown sugar2 teaspoons
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Thai chile flakes or crushed red pepper1/2 teaspoon
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Neutral cooking oil2 teaspoons
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Kosher salt3/4 teaspoon
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Ground black pepper1/4 teaspoon
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Chateau Ste. Michelle Eroica Riesling Washington White Wine1 bottle, well chilled $25.99
Instructions
Swipe a step aside or click its number when it’s done.
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Preheat a grill to medium-high, about 425°F. Thinly slice 3 green onions, slice 1 medium cucumber into spears, and tear 1/2 cup mint leaves; keep the cucumber separate for serving.
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Toast 2 tablespoons uncooked jasmine rice in a dry skillet over medium heat for 4–5 minutes, shaking frequently, until deep golden and fragrant. Cool briefly, then grind with a spice grinder or mortar and pestle to a coarse, sandy powder; set aside.
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Whisk 3 tablespoons lime juice, 1 1/2 tablespoons fish sauce, 2 teaspoons light brown sugar, and 1/2 teaspoon chile flakes in a large bowl until the sugar dissolves.
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Pat 12 ounces pork tenderloin dry and rub it with 1 teaspoon neutral cooking oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Rub 2 ears corn with 1 teaspoon neutral cooking oil and 1/4 teaspoon kosher salt.
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Grill the seasoned 12-ounce pork tenderloin for 12–16 minutes, turning every 3–4 minutes, until browned and 145°F at the center. Grill the seasoned 2 ears corn alongside it for 8–10 minutes, turning until lightly charred.
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Rest the grilled 12-ounce pork tenderloin for 5 minutes, then slice it thinly across the grain. Immediately toss it with all the dressing, the 3 sliced green onions, 1/2 cup torn mint leaves, and the toasted rice powder made from 2 tablespoons jasmine rice.
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Divide the dressed pork between 2 shallow bowls. Serve each portion with 1 grilled corn ear and half of the cucumber spears on the side.
Want more detail? See the temperature guide.
Health: Serves 2 at about 480 calories each, with roughly 40 grams of protein and a generous serving of summer vegetables.
Drink pairing: A chilled off-dry Riesling cools the chile heat while complementing the sweet corn and tangy lime.
Wine picks:
- Chateau Ste. Michelle Eroica Riesling Washington White Wine $25.99 1 bottle, well chilled
- Charles Smith Wines Kungfu Girl Riesling Washington White Wine $14.99 1 bottle, well chilled
Why it works: Choose a lightly sweet, aromatic Riesling to cool the chile and fish-sauce dressing while echoing the corn’s sweetness; the more polished Eroica also has enough acidity for the lime and grilled pork. Serve well chilled.