Also included in this Farm to Table recipe by Dinner on the Farm: Summer Tomatoes, Anchovy Aioli, Croutons, and Basil.
By Jon Wipfli
Photos by Daniel Murphy
In my experience, the most pleasant foods to eat are those that are so fresh that you hardly have to handle them to make a great dish. These two dishes tap the essence of two mid- to late-summer Minnesota staples, tomatoes and corn.
You can find incredible tomatoes at nearly every market in the summer, and this dish just plays with their naturally acidic and sweet flavors. A little anchovy aioli brings in some savory flavors. Toasted bread adds a nice crunch, and basil contributes a layer of freshness.
The same thoughts go into the corn succotash. Minnesota has some of the best corn in the county and this recipe allows its flavor to shine. Corn is folded into a flavor base of onions and garlic and gently sautéed with other prime-time local vegetables. A little herbed crème fraiche and a wedge of lemon on the plate next to the pork loin make for a perfect Minnesota summer dish.
Roasted Pork Loin with Sweet Corn Succotash & Herbed Crème Fraîche // Serves 4
Herbed Crème Fraîche
Zest of one lemon
Salt and pepper
Add a small handful of finely chopped flat leaf parsley, the zest of one lemon, and a little salt and pepper to the crème fraîche. Leave it at room temperature while you make the rest of the dish.
Grape seed oil
1 large white onion, diced
2 cloves of garlic, sliced thinly
5 sprigs of thyme, picked and chopped
4 ears of local corn, shucked
2 summer squash, diced
1 large handful soy beans, shelled
1 large heirloom tomato, diced
Freshly torn basil
In a large sauté pan, lightly sweat onions, garlic, and thyme in a small amount of grape seed oil until the onions are translucent but are not forming any colors. Add corn and gently cook it until it’s just starting to soften. Add summer squash and soy beans and gently cook them until they crisp-tender. Toss in tomatoes to heat them. Finish the succotash with torn basil, a squeeze of lemon, and salt and pepper.
One large pork loin
Grape seed oil
Put a stainless steel pan on the stovetop on high heat and turn the oven to 400 degrees. Generously season the pork loin with salt and pepper. Add enough grape seed oil to coat the bottom of the pan. Once the oil is smoking, add the pork loin, turn down the heat to medium high, and brown the pork on all sides. After the pork is browned, put it in the oven to finish cooking. I let mine cook to 135 degrees, which will put the loin at medium-rare. Let it cook longer if you think that’s not done enough.
To Serve: For each serving spread a thin layer of Herbed Crème Fraîche on a plate. Scoop a healthy portion of the Sweet Corn Succotash on top of the Herbed Crème Fraîche. Slice Pork Loin and arrange atop the Succotash.
Try this recipe with Surly Brewing Company’s Bitter Brewer. Though Surly claims this seasonal offering is “not really a British Bitter,” its bright floral citrus hop notes and toasty malt backbone pair nicely with the richness of the roasted pork. The marmalade notes from the British malt and hop profile also play nicely with the earthy sweetness of the succotash.
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