Grilled Mojo Pork & Corn

Juicy citrus-garlic pork and smoky, cumin-spiced sweet corn deliver bold Cuban-inspired flavor with a fresh cilantro-lime finish.

This recipe may need another look before cooking.

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

1.
Cut 12 ounces pork loin crosswise into 2 equal steaks about 3/4 inch thick. Squeeze 1 lime to obtain 2 tablespoons juice, and mince 2 garlic cloves. Whisk 1 tablespoon lime juice and the minced garlic with 1/4 cup orange 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 2 pork steaks and marinate for 15 minutes.
2.
While the 2 pork steaks marinate, preheat a gas or charcoal grill to medium-high, about 425°F, for 10 minutes and shuck 2 ears corn.
3.
Brush the 2 ears corn with 1 tablespoon olive oil, then season them with 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4.
Remove the 2 pork steaks from the marinade and discard the marinade. Grill the 2 pork steaks for 4–5 minutes per side until they reach 145°F; grill the 2 ears corn alongside them for 10–12 minutes, turning every few minutes, until lightly charred.
5.
While the 2 pork steaks and 2 ears corn grill, chop 3 tablespoons cilantro and combine it with 1 tablespoon lime juice to make 4 tablespoons garnish.
6.
Rest the 2 pork steaks for 5 minutes, then slice them across the grain. Spoon 2 tablespoons cilantro-lime garnish over the sliced pork and 2 tablespoons cilantro-lime garnish over the 2 ears corn; divide between two plates and serve.

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