Roasted Pork & Summer Salsa with Zucchini-Scallion Rice

Roasted Pork & Summer Salsa

with Zucchini-Scallion Rice

Group Created with Sketch. 50 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving

Tonight’s recipe showcases one of our favorite summer fruits. Tossed with shallot and lime, fresh peach makes for a deliciously juicy, sweet salsa—the perfect complement for our savory-sweet pork roast, rubbed with seasonings like pimentón (or Spanish paprika) and brown sugar. For another seasonal touch, we’re adding zucchini to our side of fragrant jasmine rice.

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Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 450°F. Pat the pork dry with paper towels; season on all sides with salt, pepper and the spice blend. Rub the seasonings into the pork. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork; cook, turning occasionally, 4 to 6 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 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and set aside to rest for at least 5 minutes.

Start the rice:
2 Start the rice:

While the pork sears, in a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Make the salsa:
4 Make the salsa:

While the pork rests, in a medium bowl, combine the peach, lime zest and shallot-lime juice mixture. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.

Finish the rice:
5 Finish the rice:

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly tender. Add the garlic and white bottoms of the scallions; cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the cooked rice; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat.

Finish & plate your dish:
6 Finish & plate your dish:

Transfer the rested pork to a cutting board; stir any drippings from the sheet pan into the pan of finished rice and season with salt and pepper to taste. Find the lines of muscle (or grain) of the pork; thinly slice crosswise against the grain. Divide the sliced pork and rice between 2 dishes. Top with the salsa. Garnish with the green tops of the scallions. Enjoy!

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Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 450°F. Pat the pork dry with paper towels; season on all sides with salt, pepper and the spice blend. Rub the seasonings into the pork. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork; cook, turning occasionally, 4 to 6 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 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and set aside to rest for at least 5 minutes.

2 Start the rice:

While the pork sears, in a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Start the rice:
4 Make the salsa:

While the pork rests, in a medium bowl, combine the peach, lime zest and shallot-lime juice mixture. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.

Finish the rice:
5 Finish the rice:

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly tender. Add the garlic and white bottoms of the scallions; cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the cooked rice; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat.

6 Finish & plate your dish:

Transfer the rested pork to a cutting board; stir any drippings from the sheet pan into the pan of finished rice and season with salt and pepper to taste. Find the lines of muscle (or grain) of the pork; thinly slice crosswise against the grain. Divide the sliced pork and rice between 2 dishes. Top with the salsa. Garnish with the green tops of the scallions. Enjoy!

Finish & plate your dish: