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In Season - July: Spicy Maple Glazed Pork w. Grilled Corn & Plum Salad


Corn is in season right now, so we're sharing this recipe from our friend Mychael Bonner who helms the kitchens at Petterino’s, Saranello’s, and Di Pescara. Try this dish at home and let us know what you think!


INGREDIENTS - PORK & GLAZE:

2.5 lb pork

1 medium jalapeno

1/2 cup hard wood chips

1/2 cup maple syrup

5 cloves garlic

1 tbsp lime


INGREDIENTS - CORN AND PLUM SALAD:

3 ears of corn (shucked)

2 plums washed and seeds

removed

1 Tbsp picked pepper

1 Tbsp red wine vinegar

1/4 cup of extra virgin olive oil

2 Tbsp of chopped basil

2 Tbsp grated Parmesan Reggiano


PREPARE THE SMOKED JALAPENO GLAZE:

1. Preheat grill. Cover hardwood chips with water and soak for 15 min. Drain off the water and wrap the wood chips with

aluminum foil. Then using a knife, pierce the foil to create air pockets.

2. Place wood foil over an open flame and place the two 2 jalapeno peppers on top. Cover and smoke 30 min. Remove

and reserve.

3. In a small pot, bring to boil the maple syrup and reduce by half. Remove from heat and add smoked jalapenos, garlic

and fresh lime juice. Using a food processor, or blender, puree until smooth. Set aside.


PREPARE THE GRILLED CORN AND PLUM SALAD:

  1. Place the corn over open flame and grill on all sides until evenly deep brown and cook thru, remove from grill and allow to cool. Using a knife, remove corn kernels from the cob and place into a bowl.

  2. Toss plums with olive oil and place flesh side down on the grilled and grill until plums are tender and evenly brown. Allow to cool.

  3. Using a knife cut plums into 6 pieces, add to the bowl with the corn.

  4. Add the chopped pickled peppers, vinegar, olive oil, basil and Parmesan. Arrange the corn and plum salad over and around the pork.

  5. Garnish fresh basil leaves. Serve with lime.


PREPARE THE PORK:

  1. Heat the oven and pan. 10 to 20 minutes before you plan to cook, place a large cast-iron or oven safe skillet on the middle rack in the oven and heat oven to 450°F.

  2. Put pork dry with paper towels and season with salt and pepper.

  3. Remove pan from oven and swirl with olive oil to coat the bottom of the pan. Place pork in the pan, return to oven and roast for 10 minutes.

  4. Remove pork from oven. Flip. Reduce oven to 400°F. Return pork to oven for another 10 to 15 minutes. The pork is done when a thermometer reads 140°F to 145°F in the thickest part, 20 to 25 minutes.

  5. Transfer pork to a clean cutting board, loosely tent with aluminum foil, and let rest for 10 minutes before slicing.

  6. Top pork slice with glaze. Accompany with salad.

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