Careme

Instructions

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1. 1.

   Heat a clean grill to medium-high, about 425°F. Prepare the main ingredients:

   • Cut 1 pound pork loin crosswise into four 1-inch-thick medallions and pat dry.
   • Shuck 2 ears sweet corn.
   • Core and finely dice 8 ounces Roma tomato.
   • Finely dice 4 ounces red onion.
   • Juice 1 lime to yield about 2 tablespoons juice.
   • Chop 1/4 cup loosely packed cilantro.
   • Seed and mince 1/2 small habanero pepper.

   Set the tomato, onion, cilantro, and habanero together as the xnipec vegetables; wash your hands and cutting board after handling the pepper.

2. 2.

   Make the achiote marinade by whisking together:

   • 1 1/2 tablespoons achiote paste
   • 1/4 cup orange juice
   • 1 tablespoon lime juice
   • 1 tablespoon olive oil
   • 2 grated garlic cloves
   • 1 teaspoon dried oregano
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon kosher salt
   • 1/2 teaspoon black pepper

   Coat the prepared pork medallions with the marinade and let stand for 15 minutes while the grill finishes heating.

3. 3.

   Make the xnipec by combining the prepared xnipec vegetables with 1 tablespoon lime juice and 1/4 teaspoon kosher salt. Let it stand while everything grills.

4. 4.

   Rub the prepared corn with 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Grill the corn for 10–12 minutes, turning every few minutes, until tender and charred in spots.

5. 5.

   Shake excess marinade from the pork and discard that marinade. Grill the medallions for 3–4 minutes per side, turning once, until lightly charred and they reach 145°F. Transfer to a plate and rest for 5 minutes.

6. 6.

   Divide the grilled pork and corn between two plates. Spoon the tomato-habanero xnipec over the pork and alongside the corn, then serve.

Want more detail? See the temperature guide.