Roasted Pork & Summer Succotash

with Tomato Fondue & Basil

55 MIN

4 Servings

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From the Test Kitchen

In this recipe, we’re preparing two spectacular accompaniments for our juicy roasted pork. First, we’re making a vibrant seasonal succotash—a hearty dish full of colorful vegetables—with corn, sweet peppers, crisp green beans and plenty of fresh aromatics. Then, as a special topping for the pork, we’re preparing a warm tomato fondue. Simply fresh tomatoes stewed with butter and a bit of vinegar, it’s a deliciously versatile preparation that lends incredible, creamy richness to the meal.

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Nutrition

PER SERVING
Calories

570 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Sear & roast the pork:

Preheat the oven to 450°F. Pat the pork dry with paper towels; season with salt, pepper and the spice blend on all sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 8 to 10 minutes, or until browned on all sides. Transfer to a foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast the seared pork 26 to 28 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

2 Prepare the ingredients:

While the pork sears, wash and dry the fresh produce. Snap off and discard the stem ends of the green beans; cut into ¼-inch pieces. Cut out and discard the stems, ribs and seeds of the peppers; small dice the peppers. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Peel and small dice the shallot. Peel and roughly chop the garlic. Pick the basil leaves off the stems; discard the stems. Core and small dice the tomatoes.

3 Start the succotash:

Once the pork has roasted for about 5 minutes, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 2 teaspoons of olive oil.) Add the green beans and peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened.

4 Finish the succotash:

Add the corn, shallot and garlic to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened and fragrant. Turn off the heat. Stir in half the vinegar and half the basil (tearing any larger leaves just before adding); season with salt and pepper to taste. Transfer to a serving dish. Wipe out the pan.

5 Make the tomato fondue:

While the pork continues to roast, in the same pan, heat half the butter on medium-high until melted. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until saucy. Add the remaining butter and remaining vinegar (be careful, as the vinegar may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and slightly thickened. Remove from heat and season with salt and pepper to taste.

6 Finish & serve your dish:

Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Transfer to a serving dish. Top with a few spoonfuls of the tomato fondue (you will have extra). Garnish the finished pork and finished succotash with the remaining basil (tearing any larger leaves just before adding). Serve with the remaining tomato fondue on the side. Enjoy!