This summery recipe of roast pork loin with succotash has got everything I love about cooking at home at this time of year – easy prep, quick cooking time, and the simplicity of letting fresh ingredients shine at their seasonal best. Another of my favourite ways to enjoy this roast pork is the next day in a sandwich with rustic bread and good mustard. The salsa verde will become your staple summer condiment which is also super tasty with fish and chicken.
Executive Chef Margaret Chisholm
Roast Pork Loin with Summer Succotash and Salsa Verde
Serves 4 – 6
Roast Pork Loin
1 2 lb pork loin roast (have butcher trim to ¼ inch fat)
4 Tbsp fennel and coriander rub
Score fat on the top of your roast with a sharp knife, then rub all over with fennel and coriander rub. Put in fridge for a minimum 2 hours.
Preheat oven to 400°F.
Place loin in the oven for 10 minutes, then reduce oven temperature to 300°F and continue cooking until roast reaches an internal temperature of 155 -160˚F (approximately 20 minutes).
Fennel and Coriander Rub
2 Tbsp fennel seeds
1 Tbsp coriander seeds
½ tsp fresh ground black pepper
2 tsp kosher salt
½ tsp red chili flakes
*Grind fennel and coriander seeds in a spice grinder. Combine with remaining ingredients.
*Chef Tip: If you do not have a spice grinder, crush seeds with bottom of a heavy pan.
2 tsp shallots, minced
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp fresh thyme, finely minced
2 Tbsp Italian parsley, chopped
½ cup extra virgin olive oil
fine sea salt and fresh ground black pepper
Whisk together shallots, Dijon mustard and lemon juice, then whisk in olive oil.
Mix in thyme and parsley. Season to taste with salt and black pepper.
3-4 cobs of corn (or 1½ cup of kernels)
1 cup zucchini, diced ½ inch
1 cup green beans, chopped 1 inch
2 vine ripe tomatoes, diced ½ inch
1 tsp fresh tarragon, chopped (or 2 tsp chopped fresh basil)
2 Tbsp unsalted butter
½ cup onion, diced ½ inch
1 cup red and yellow peppers, diced ½ inch
1 tsp fine sea salt
fresh ground black pepper
Cut corn kernels off the corn cob.
In a large sauté pan, melt 1 Tbsp butter over medium low heat. Add onions and half the salt. Cook onions until tender (about 5 minutes).
Add corn and cook for 2 minutes.
Stir in green beans and cook for 2 more minutes, then add zucchini. Cook zucchini until al dente.
Add tomatoes and remaining 1 Tbsp butter and stir. Remove from heat and add chopped tarragon or basil and season with remaining salt and black pepper to taste.
Serve warm with roast pork loin and salsa verde.
Recipe: Culinary Capers Catering and Special Events
Photo: Executive Chef Margaret Chisholm