AQ Wellness
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Chili Rubbed Pork with Corn Salsa

San Francisco summers aren’t usually super hot or sunny, but we can still celebrate summer with seasonal recipes! The following would be great on a hot summer night, by the barbecue with an ice cold lemonade. But we’ll just enjoy it indoors, with a blanket, by the fire instead. Haha.

Chili Rubbed Pork with Corn Salsa

makes 3 servings

Organic or High Quality Ingredients

2 ears of corn

1 jalapeño, minced (seeds and ribs removed if desired)

1 green onion, thinly sliced

½ cup cilantro, minced, plus more for garnish

2 tablespoons olive oil

2 limes, juiced

2 tablespoons avocado oil

sea salt & freshly ground pepper

1 tsp chipotle chili powder

3 pork tenderloins or boneless pork chops

1. Preheat the oven to 350° F.

2. Cut off the excess leaves and silk from the top and sides of the corn, leaving only a clean husk. Place in oven for 30 minutes. Then remove husks and cut off corn kernels and set aside to cool.

3. Combine jalapeño, green onion, olive oil, and lime juice.

4. Combine avocado oil, chipotle chili powder, sea salt and freshly ground pepper in a small bowl and set aside.

5. Place pork between two pieces of parchment paper.

6. Using a meat tenderizer or cast iron pan, flatten each piece to around ½ inch thick.

7. Brush each side with the chili mixture.

8. Heat cast iron grill pan to medium high heat. Grill pork 3 to 4 minutes on each side.

9. While the meat is grilling, combine the corn with the cilantro/lime mixture.

10. Top pork with corn salsa and serve with a fresh green salad. Top with additional cilantro if desired.

Would be great with avocado and an allergy free ceasar salad!

adapted from martha stewart