Pan-seared pork loin with roasted corn relish

When sidekicks become stars

Originally appeared in the June 30, 2011 edition of The Southside Times.

It’s difficult to do injustice to the dynamic duo of pork and corn.  But if you’re already licking your chops, you might also be in the mood for barbecue.  Here’s an optional (and very simple) honey-barbecue pan sauce to complement your dish.  Check it out here:After pan-searing the pork, remove it from the pan (covering with foil and setting aside to rest).  Over medium heat, pour in about ¼ – ½ cup white wine and, using a wooden spoon, scrape up the browned bits (“fond”) from the bottom of the pan (this is called “deglazing”).  Allow to reduce slightly; whisk in 2 tablespoons of ketchup and 1 tablespoon of honey (to add some contrasting heat, sprinkle in a few crushed red pepper flakes).  Aside from adjusting the consistency, that’s it.

And while I’d like to say that the pork is the centerpiece, it’s really the other way around—the corn relish is the hero here, and pairs well with chicken, beef, or fish.  (Another option is tossing the relish with boiled orzo to make a light pasta dish.)  With its combination of citrus and the anise-aroma of tarragon, the roasted corn relish is far more than your typical summertime sidekick.

Pan-seared pork loin with roasted corn relish

Serves 4

  • 1 pork loin, trimmed
  • 2 ears fresh corn, cleaned, kernels cut from cob
  • 1 poblano pepper
  • ¼ red onion, small dice
  • 1 lime, zested and juiced
  • 2 tablespoons of chopped fresh tarragon
  • 8 cherry tomatoes, sliced in half
  • To taste, kosher salt and cracked black pepper

1.  Trim excess fat from pork loin and sprinkle with salt and pepper.  In an oven-safe sauté pan over medium-high heat, pour in a small amount of canola oil.  When hot, add pork loin.  Sear on all sides, rotating evenly.  Place pork in a 400° F oven to finish cooking (about 8 minutes).  Place on plate, cover with foil, and set aside.

2.  Meanwhile, in a large bowl, coat corn kernels with a small amount of olive oil.  On a lightly greased foil-lined sheetpan, spread corn out, leaving a small space for the poblano.  Roast until corn is aromatic and poblano’s skin begins to blister (about 10 – 12 minutes).  Remove and allow to cool slightly.  Peel off skin from poblano.  In a bowl, combine corn, poblano, onion, lime zest and juice, along with the tarragon and tomatoes.  Season to taste.  Serve with sliced pork.

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