There is a temporary farmer’s market right across the street from where I work and it is most tempting. I’ve been going over there almost every day after work and picking up a little something here and there. I particularly like apple harvest bread from Meredith’s Bakery, the yellow cherry tomatoes (they honestly taste like candy, they are unbelievably delicious) from Carucci Greenhouses & Farms, and the jams (especially the garlic and rosemary jam) from Beth’s Farm Kitchen. Everything there is really tasty and wonderfully seasonal. I had a doughnut peach for the first time from Migliorelli Farm yesterday and it definitely lived up to the hype (they are much sweeter than your average peach). I also got some lovely tomatillos from Migliorelli, which will be showcased in an upcoming recipe. I am going to be quite sad when the market leaves at the end of the month, so I had better enjoy it while I can!
This herb rubbed pork was something I put together quickly before work one morning. I mixed together a blend of dried herbs, added olive oil and red wine vinegar, then rubbed the pork with it and let it sit in the fridge for 10 hours or so (the amount of time I was out of the house). While the pork cooked, Kramer and I threw together a raw salsa of corn, onions, tomatoes, and avocado, dressed in a squeeze or two of lime juice. Summer corn is just so delicious that it doesn’t even need to be cooked. I couldn’t resist picking out pieces to snack on from the bowl of salad while I cooked the rest of the meal. Fresh corn is really the true taste of summer and I can’t get enough of it. I was able to cleanly slice all of the kernels off of my corn with my new kernel cutter (thanks, Mom!). I have never been one to buy kitchen tools with only one narrow purpose, but I loved getting it as a gift and it really does make cutting the kernels off quick and easy; there weren’t any flying kernels all over my kitchen for once! The pork turned out beautifully, as well. The crust was absolutely perfect and the inside was tender and juicy. The salad went really well with the pork, adding a refreshing component to an otherwise fairly basic meal. I loved the varying textures of the corn, tomato, and avocado alongside the pork, and the avocado cut through the natural saltiness of the meat while the tomatoes and corn matched its sweetness. This is a no fuss meal, that’s for sure! As long as you can turn your oven on and dice some vegetables, you’ve got this delicious dish in the bag!
The ingredients for the pork.
Combine the dried parsley, dried oregano, red pepper flakes, garlic powder, olive oil, and red wine vinegar.
Place the pork in a sealable bag or container. Pour the marinade over the pork and rub it in, making sure all of the pork is covered. Allow to it in the fridge for a few hours or as long as overnight.
Pre-heat the oven to 350 degrees F and cook for 50-60 minutes over a rack, until cooked through.
Your vegetables, minus the avocado.
Cut your corn off the cob, dice your tomatoes, and dice your onion.
Toss together in a small bowl.
Slice your avocado in half.
Pop the pit out of the avocado with your knife, as pictured above.
Slice the avocado into small squares while still in its skin, then pop the diced avocado out of the skin. Toss gently with the corn, onion, and tomato. Squeeze half a lime over everything and toss.
Check that the pork is ready (it should be at least 150 degrees F) and allow to rest for 3-5 minutes.
Serve the sliced pork over the salad and dig in!
- 3-4 pound pork roast
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 2-3 ears corn, sliced off the cob
- 2 tomatoes, diced
- 1 onion, diced
- 1 avocado, diced
- juice of ½ a lime
- Combine the parsley, oregano, garlic powder, red pepper flakes, olive oil, and red wine vinegar. Place the pork in a sealable bag or container, then pour the marinade over the pork. Make sure that the pork is completely covered in the marinade, then place in the fridge for a few hours or overnight.
- Pre-heat your oven to 350 degrees F. Cover a baking sheet with tin foil, then place a rack over it. Spray with Pam and place the pork on top of the rack. This allows the fat to drip off and land in the pan instead of solidifying on the pork. If you have a roasting pan, feel free to use that as well. Cook for 50-60 minutes, until cooked through and at least 150 degrees F internally.
- Allow to rest for 5 minutes, then slice and serve over the avocado-corn salad (recipe follows). Serves 4-6.
- Combine the raw corn, tomatoes, onion, and avocado. Toss with the juice of half a lime. Cover and place in the fridge until ready*.
- * Do not prepare this ahead of time with the avocado, as it will become brown. Feel free to combine everything except the avocado and let it sit overnight, then add the avocado just before serving.