Careme

Instructions

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1. 1.

   Trim 12 oz pork tenderloin and slice it into 3/4-inch medallions. Toss with 1 1/2 tsp Diamond Crystal kosher salt, 1/2 tsp ground cumin, and 1/2 tsp dried oregano. Let stand for 10 minutes while you prepare the vegetables.

2. 2.

   Shuck 2 ears of sweet corn and cut the kernels from the cobs.

3. 3.

   Stem, seed, and dice 6 oz mild Hatch chiles; mince 2 garlic cloves. Cut 1 lime into wedges.

4. 4.

   Rinse 1/2 cup dry white rice. Bring it to a boil in a small covered saucepan with 3/4 cup water and 1/4 tsp Diamond Crystal kosher salt. Reduce to low, cook for 15 minutes, then turn off the heat and leave covered for 5 minutes.

5. 5.

   While the rice cooks, heat 1 tsp olive oil in a large skillet over medium-high heat. Cook the diced chiles with 1/2 tsp Diamond Crystal kosher salt for about 5 minutes, until softened and lightly blistered. Stir in the minced garlic for 30 seconds, then transfer the chile mixture to a bowl.

6. 6.

   Heat 2 tsp olive oil in the skillet over medium-high heat. Add the corn kernels and 3/4 tsp Diamond Crystal kosher salt; cook undisturbed for 2 minutes, then stir and cook about 3 minutes more, until browned in spots. Transfer to a bowl.

7. 7.

   Heat 1 tbsp olive oil in the skillet over medium-high heat. Sear the pork medallions for about 3 minutes per side, until they reach 145°F. Rest for 3 minutes.

8. 8.

   Fluff the rice and divide it between two bowls. Top with the pork and Hatch chiles, spoon the charred corn alongside, and serve with the lime wedges to squeeze over everything.

Want more detail? See the temperature guide.