Careme

Instructions

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

1. 1.

   Heat a covered grill to medium-high, about 425°F. Cut 12 ounces pork loin crosswise into two evenly thick steaks. Combine:

   • 1 tablespoon extra-virgin olive oil
   • 1 grated garlic clove
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 4.25 g fine sea salt
   • 1/2 teaspoon ground black pepper

   Rub this seasoning over the pork and let it stand for 15 minutes while the grill heats and you prepare the vegetables.

2. 2.

   Make the pebre: finely dice 8 ounces Roma tomato, 3 ounces sweet onion, and 1 Anaheim pepper; remove the pepper's seeds for gentler heat. Stir together:

   • The diced tomato, onion, and Anaheim pepper
   • 1/4 cup chopped cilantro
   • 1 grated garlic clove
   • Juice of 1 lime
   • 1 tablespoon red wine vinegar
   • 2 teaspoons extra-virgin olive oil
   • 3 g fine sea salt

   Set the pebre aside so its flavors meld.

3. 3.

   Shuck 2 ears sweet corn. Rub them with 1 teaspoon extra-virgin olive oil and season evenly with 2 g fine sea salt.

4. 4.

   Grill the corn over direct heat for 10–12 minutes, turning every few minutes until tender and lightly charred. After the corn has cooked for 3 minutes, add the seasoned pork and grill for 4–5 minutes per side, closing the lid between turns, until the pork reaches a pull temperature of 140°F. Transfer the pork to a board and rest for 5 minutes while the corn finishes.

5. 5.

   Slice the rested pork across the grain. Spoon the pebre over and alongside the pork, and plate with the grilled corn.

Want more detail? See the temperature guide.