Honey-Coriander Glazed Pork with Roasted Corn Salsa

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.


  • 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


  1. Start the grill.
  2. 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.
  3. 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.
  4. Dice the peppers and put in a medium bowl.
  5. Shave the corn kernels from the cob into the bowl.
  6. Add the red onion, tomato, cucumber and chives.
  7. 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!).
  8. 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!).
  9. Top the pork loin with salsa and serve!