You will have most of these ingredients in your pantry. The rest need a quick fire-lick on the grill. It’s speedy, social and satisfying! Add a few thick slices of rustic bread to the grill to finish the meal.
Prep Time:12 minutes
Cook Time:12 minutes
Total Time:24 minutes
Honey-Coriander Pork Loin:
Pork loin – 1 pound, 1/2 inch thick slices
Honey – 2 tablespoons
Ground Coriander – 1 teaspoon
Salt – 1 teaspoon
Freshly ground black pepper – 1/2 teaspoon
Paprika – 1/2 teaspoon
Roasted Corn Salsa:
Fresh corn – 1 cob
Green pepper – 1
Red onion – 1 small, or about 1/2 cup minced
Tomato – 1, diced
Cucumber – 1/2 cup, diced
Chives – 2 tablespoons, minced
Olive oil – 1/4 cup
Apple cider vinegar – 1 tablespoon = 1 teaspoon
Honey – 1 teaspoon
Coriander seeds – 1 teaspoon, toasted and crushed
Salt – 1 teaspoon
Sriracha – 1/4 teaspoon
Start the grill.
In a small bowl, mix together the honey, salt, pepper and paprika. Brush the pork loin slices and let them rest while you prepare the salsa.
Halve the pepper and remove the seeds. Lather the corn cob and pepper halves with olive oil. Roast on the grill until the corn is browned and the pepper’s skin is brown and wrinkly. Transfer to a plate to cool. Peel the skin from the peppers.
Dice the peppers and put in a medium bowl.
Shave the corn kernels from the cob into the bowl.
Add the red onion, tomato, cucumber and chives.
In a separate bowl, whisk together the remaining ingredients for the dressing: olive oil, apple cider vinegar, coriander, salt and sriracha (add more for heat!).
The grill should now be at a steady, medium burn. Add the pork loin and grill until seared brown on each side, for about 3 minutes. Use a knife to cut through the thickest part of a slice to make sure it is cooked (the inside should be a light brown – no pink!).