Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Preheat a grill to medium-high, about 400–425°F, leaving one area without direct heat. Clean and oil the grate according to your grill’s instructions.

2. 2.

   Trim the silverskin from 1 pound pork tenderloin and pat dry. Mix the following into a spice paste:

   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1 teaspoon brown sugar
   • 1 teaspoon fresh diced garlic
   • 1/2 teaspoon ground allspice
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper
   • 1/8 teaspoon cayenne pepper

   Rub the paste over the pork and let it season for 10 minutes while you prepare the vegetables and salsa.

3. 3.

   Prepare and combine the salsa ingredients in a bowl:

   • 1 large nectarine, about 1/2 pound: pit and cut into small dice
   • 1 ounce red onion: finely dice
   • 1 lime: squeeze in its juice
   • 1 teaspoon olive oil
   • 1/2 teaspoon fine sea salt

   Toss gently and set aside.

4. 4.

   Remove the husks and silk from 2 ears sweet corn. Brush with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon fine sea salt.

5. 5.

   Grill the seasoned pork with the lid closed, turning every 4–5 minutes, until browned and the thickest part reaches 145°F, about 16–22 minutes. Move it to the indirect-heat area if the surface darkens too quickly. Transfer to a clean cutting board and rest for 5 minutes.

6. 6.

   During the pork’s final 12 minutes of cooking, add the prepared corn to the grill. Cook for 10–12 minutes, turning every few minutes, until tender with lightly charred patches; move to indirect heat to keep warm if needed.

7. 7.

   Slice the rested pork across the grain. Divide between two plates, spoon the nectarine salsa and its juices alongside, and serve each portion with an ear of grilled corn.

Want more detail? See the temperature guide.