This recipe embraces the simplicity of summer cooking when you can let the ingredients shine through. You can adapt this using other vegetables, citrus or herbs depending on what is available at the farmers’ market.
Ingredients
- 1 pound pork tenderloin
- 1 teaspoon ground coriander
- Kosher salt
- Extra-virgin olive oil
- 4 ears fresh sweet corn, shucked
- 3 large carrots, peeled and sliced
- 3 shallots, minced
- 1 teaspoon ground cumin seed
- 1 lime
- 25 snow peas (or use snap peas or green beans), blanched
- 4 ounces Israeli couscous
- 1 large heirloom tomato, seeded and diced
- ¼ cup fresh cilantro leaves
Preparation
Preheat oven to 300°F. Preheat grill or prepare coals. Season pork with coriander and salt, then rub with 1 tablespoon olive oil. Place on grill and sear on all sides (this should take just a few minutes), then transfer to a cooking rack set over a rimmed baking sheet. Place in the oven for approximately 35 to 45 minutes. Using a thermometer, remove from oven when internal temperature is 140°F. Set aside and let rest at room temperature while you prepare the salad.
Meanwhile, coat corn with 1 tablespoon olive oil and char on the grill on all sides. Let the cobs cool, then cut corn kernels off of the cob. Reserve the kernels and place the shorn cobs in a pot with the carrots, minced shallots and ground cumin seed. Add 2 cups water. Bring to a simmer and cook until carrots are very tender, approximately 15 minutes. Remove from heat and discard corn cobs. Transfer carrots, shallots and liquid to a blender. Add juice from ½ lime and ¼ teaspoon salt. Blend until carrot purée is very smooth (add more water if needed for desired consistency). Keep warm.
Bring approximately 3 quarts of water to a boil with 3 tablespoons salt added. Add snow peas and blanch 1 minute (2 minutes for green beans) and then remove with a slotted spoon. In the same water, cook couscous for about 6 to 8 minutes until al dente, strain. Coat couscous with 1 tablespoon olive oil and set aside.
Combine cooked corn, snow peas, diced heirloom tomatoes, juice from the other ½ lime plus the chopped cilantro in a bowl, along with the couscous. Add salt to taste. Place pork back on grill for 3 to 4 minutes to warm slightly (if desired) and then slice into large 4 pieces. Spoon carrot purée on each of 4 plates, then divide couscous salad equally. Place pork on each plate and serve immediately.
About this recipe
WINE PAIRING: Couly Dutheil Chinon Rosé, 2016. This rosé hails from the Loire Valley in France, specifically the region of Chinon. This beautifully punchy rosé is made from 100% Cabernet Franc and boasts pronounced flavors of ripe plums, mulberries, fresh thyme and lilac flowers. The luscious mouthfeel is perfect with roasted pork and the herbaceous tones mingle fantastically with the cilantro and the carrot cumin sauce. —Kate Miceli, wine assistant, Bottles Fine Wine, Spirits & Craft Beer, Providence
