Oaxacan-Style Grilled Pork with Corn Salsa
Smoky chile-rubbed pork and a juicy grilled corn-poblano salsa turn peak Washington summer produce into a fast Oaxacan-inspired dinner for one.
- Total time: 35 minutes
- Servings: —
- Estimated total cost: $7–$9
- Calories per serving: —
Ingredients
-
Kroger® Fresh Natural Pork Loin Boneless8 ounces $1.99
-
Fresh Sweet Corn on the Cob-Each1 ear $0.99
-
Fresh Poblano Peppers1 medium pepper (about 4 ounces) $3.99
-
Fresh Roma Tomato1 medium tomato (about 4 ounces) $2.99
-
Fresh Organic Lime1 lime $1.50
-
Organic Cilantro2 tablespoons chopped $1.99
-
Garlic1 clove, grated $0.99
-
Olive oil2 teaspoons
-
Ancho chile powder1 teaspoon
-
Honey1/2 teaspoon
-
Dried Mexican oregano1/4 teaspoon
-
Ground cumin1/4 teaspoon
-
Kosher salt1/2 teaspoon
-
Black pepper1/8 teaspoon
-
The Hogue Cellars Riesling Washington White Wine1 bottle, well chilled $14.99
Instructions
Swipe a step aside or click its number when it’s done.
-
Preheat a grill to medium-high heat, about 425°F, for 10 minutes. Husk 1 ear sweet corn, seed 1 medium poblano pepper, and dice 1 medium Roma tomato while the grill heats.
-
Pat 8 ounces pork loin dry and pound it to an even 1/2-inch thickness. Rub it with 1 teaspoon olive oil, 1 teaspoon ancho chile powder, 1/2 teaspoon honey, 1 grated garlic clove, 1/4 teaspoon dried Mexican oregano, 1/4 teaspoon ground cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
-
Rub 1 husked ear sweet corn and 1 seeded poblano pepper with 1 teaspoon olive oil and 1/8 teaspoon kosher salt.
-
Grill 8 ounces seasoned pork loin for 4 to 5 minutes per side until lightly charred and its center reaches 145°F. Alongside it, grill 1 ear seasoned sweet corn and 1 seasoned poblano pepper for 8 to 10 minutes, turning periodically, until tender and charred.
-
Rest 8 ounces grilled pork loin for 5 minutes. Meanwhile, cut the kernels from 1 grilled ear sweet corn and chop 1 grilled poblano pepper; toss both with 1 diced Roma tomato, 2 tablespoons chopped cilantro, the zest and juice of 1 lime, and 1/8 teaspoon kosher salt.
-
Slice 8 ounces rested pork loin across the grain, arrange it on a plate, and spoon the corn-poblano salsa alongside and over the pork.
Want more detail? See the temperature guide.
Health: Approximately 550 calories with about 48 grams of protein, 35 grams of carbohydrates, and 22 grams of fat.
Drink pairing: A chilled off-dry Riesling softens the chile heat and complements the sweet grilled corn.
Wine picks:
- The Hogue Cellars Riesling Washington White Wine $14.99 1 bottle, well chilled
- Eroica Riesling Washington White Wine $25.99 1 bottle, well chilled
Why it works: The dish’s ancho chile, poblano char, lime, and sweet corn call for a gently sweet, high-acid Riesling: it cools the spice while refreshing the smoky pork and salsa. Eroica adds a more polished, fancier option with enough concentration for the grilled meat.