The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week.
Today's recipe is Gingered Roast Pork & Sweet Corn. It’s sweet corn season in Central Florida. As soon as you bring the corn home from the market, store in an air-tight container in the refrigerator. Sweet corn will stay fresh for five days stored properly.
Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com.
Gingered Roast Pork & Sweet Corn
- 2 tablespoons orange juice
- 1/4 cup vegetable oil
- 3 to 4 teaspoons ground ginger
- 2 teaspoons chopped garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 ears sweet corn, husked
- 1 pound pork tenderloin
- Orange sauce (recipe follows)
1. On a rack in upper third of oven, place a shallow roasting pan. Heat oven to 425F.
2. In a small bowl, combine the orange juice, the vegetable oil, ginger, garlic, salt and pepper. Reserving 1 tablespoon of the mixture, brush remainder on all sides of corn and pork tenderloin.
3. Place pork tenderloin and corn in hot roasting pan. Roast for 5 minutes; turn corn and roast 5 minutes longer, until some kernels are lightly browned.
4. Remove corn to platter; cover with foil to keep warm.
5. Turn pork and roast until a thermometer inserted in the thickest part registers 155F, about 20-25 minutes longer. Remove pork to platter with corn; let rest for 5 minutes. Cut pork in ½-inch thick slices. Divide pork and corn among 4 dinner plates.
6. Spoon orange sauce over sliced pork. Garnish with sliced green onions and serve with lime and orange wedges, if desired.
How to make the orange sauce: Add ¾ cup orange juice to the roasting pan; stir to loosen browned bits. Stir in 1 teaspoon cornstarch and reserved orange-ginger mixture. Cook and stir until thickened, 5 to 10 minutes.
SOURCE: Fresh Sunshine Sweet Corn Council