This is one of those endless summer recipes, perfectly timed for autumn when we begin to feel the sun slipping away. Corn and peppers abound, the herbs have yet to wilt, and it’s still warm enough to fire up the grill. You can also recreate this recipe in the winter, using frozen sweet corn and your oven broiler instead. This dish is simple and timeless, and a celebration of three farmers I admire: Gordie Gallup, the King of Silver Queen Farm, known for it’s robust, sweet, bountiful vegetables – in particular the onions and garlic – and Heather and Brad Sanford – masterminds behind The Piggery, whom you all know I adore.
Coriander, under-appreciated in the Western world, dusts food like pepper in my kitchen. (I’m aware I have a fetish with spices that start with “C”, like Cardamom). Coriander is the seed of cilantro, and is happiest in a spicy, Asian stew … until now. Apparently, it’s soul mate is sticky, sweet honey. I toast whole coriander seeds in a pan until the kitchen fills with their aroma, and then pound them into fine dust in a mortar and pestle (or crush them on a cutting board with the bottom of a mug). I then swirl the crushed coriander into the honey with a speckle of paprika. This glaze is divine on grilled meat, but equally magic on grilled vegetables like halved onions and eggplant. I would venture to even spread it on toast and butter for an unconventional spread.
The coriander softens on fire-licked meat, but its reprise in the corn salsa adds a Frisch Twist to yet another familiar dish. And if you’re pressed for time and just trying to whip up a quick starter to satisfy hungry crowds, make the salsa and skip the meat. Whatever you decide, you won’t be disappointed!
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
- 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!).
- Top the pork loin with salsa and serve!