Honey, I Lime You
Roasted pork loin with a honey lime cilantro sauce, asadero fingerlings, and sweet corn on the cob.
For this dinner idea we take an Italian classic, pesto, and use ingredients we have on hand to create a pork friendly Latin flavor profile.
Again, taste your way through the production of this meal. Blindly following a recipe teaches you very little. I’ll give you just enough advice to keep you on track.
Roasted Pork Tender Loin
No marinades or rubs needed here. I chose this cut of meat for a few reasons. It’s inexpensive, easy to handle and portion, feeds more people than you would think. My son had a friend staying the night and I needed to feed 5, two being 14 year old boys.
As with all proteins hitting the grill or heat in general start with a light canola oil coating. Sprinkle on kosher salt and some pepper. You could rub on some cumin if you wanted.
Grill the pork loin until it’s done. When’s that you ask? My preference is medium for my pork so I kept the loin on the grill until about 130 degrees internal temperature. After letting the meat rest for about 10 minutes it finishes its cooking with carry over cooking and reaches about 135. If you need a more done loin keep it on the grill, but remember to stop about 5 degrees short of your desired temperature.
Roasted Pork – What I Used
Pork Tender Loin
Salt & Pepper
Cilantro Lime and Honey Pesto
My wife says this goes on anything!
Grab the blender. I’m going to give you a recipe, really I am.
- Cilantro, half a head, leaves only
- 2 Limes, juices, 1 zested
- Honey – 2 TBL
- Red Wine Vinegar – 1 TBL
- 2 garlic clove, quick pan roasted
- Canola oil – 1.5 TBL
Throw in half a head of cilantro leaves. No stems for this. I love cilantro stem and leaves for most applications, but I found the stem flavor too strong here.
Toss in everything else, blend till desired consistency. Chunky, smooth, you decide.
Taste! Add salt and adjust flavors to your liking. More tart add vinegar, more garlic add, umm garlic? Cooking really is common sense. You know the answers!
Roasted Fingerlings w/ Asadero, Peppers and Onions
Roasting, easily one of my favorite cooking techniques. So versatile and one of the easiest fire and forget cooking methods.
Coat some halved fingerlings with canola, sprinkle salt and pepper, place on a sheet tray.
Roast at 425 Degrees until tender and sexy (that means brown and lightly caramelized). How long does this take? Read: How Long Do I Cook (insert food here) For?
When the potatoes are done, tender but firm, dump them into a shallow baking dish. Mix in sauteed julienned green bell and poblano peppers. Use onions if want. Colored peppers are a good choice also. Make this dish your own!
Top with asadero cheese and bake in the oven at 350 degrees until cheese is melted and potatoes are warm.
To avoid timing issues by roasting potatoes early and holding. Then mix peppers, top with cheese and warm in the oven at 350 degrees. When cheese is melted and potatoes are warmed through, its done.
*Saute the julienne peppers and onions while the potatoes are roasting. You want the vegetables to be tender, but firm. Don’t over cook, they still have to make it through the oven.
Roasted Fingerlings – What I Used
Salt & Pepper
Bell Peppers, any color
Sweet Corn on the Cob with a Lime Cilantro Butter
Summer corn is the best. Simmered in lightly salted water it stay sweet and crisp.
I personally don’t boil my corn or cook it to death. Keeping the crispness of the kernel is my preference. To achieve this I simply place my corn in a large pot of cold, lightly salted water. Bring the water to a boil, with the corn it it, then turn off the heat immediately. Let the corn sit in the hot water about 15-20 minutes or until ready to serve.
For the butter, all I did was chop some cilantro, squeeze a lime, and mix into about 2 TBL of softened butter. Tasted, added salt and pepper, then fridge it.
Roll the warm corn in the cold butter when its time to serve.
Sweet Corn on the Cov with Lime Cilantro Butter – What I Used
Corn on the Cob
Salt & Pepper