CILANTRO PLUM SAUCE PORK WITH MINTED CORN SALAD

CILANTRO PLUM SAUCE PORK WITH MINTED CORN SALAD image

Yield 8 - 10 servings - based on size of roast

Number Of Ingredients 16

PORK
1 Tenderlion Roast
2 cloves garlic
1 bunch cilantro
1/2 cup plum sauce
1 tbsp soy sauce
2 scallions
1 tbsp Asian fish sauce
CORN SALAD
4 ears fresh corn (white preferred)
6 mint leaves
6 basil leaves (preferrably thai basil)
2 tbsp fresh squezed lime juice
1 cup fresh cherry tomatoes
Olive oil
Salt and Pepper to taste

Steps:

PORK Smash then finely mince garlic. Remove and rouch chop cilantro leaves. Thinly slice scallions including green tops. Combine all ingredients except cilantro and mix well in mixing bowl. Use either glass rectangle pan or large clean plastic bag and pour marinate to cover all sides of roast. Cover the roast with the cilantro and press into the marinated surface. Seal and refridgerate for at least 2 hours. This can be done a day in advance if you like a full flavored taste. Heat grill. If using gas - if desired use moistened wood chips such apple or mequite in a foil tray for added flavor. Grill over medium heat turning as needed about 20 minutes or until pork reaches 140% on cooking thermonmeter. Garnich with additional spigs of cilantro. CORN SALAD Leaving husks on the corn cook by either grill corn until just tender crisp OR by microwaving 2 at a time for 3 minutes. When cool, remove husks and cut with sharp knife removing corn from the cob and putting it is a medium mixing bowl. Julliene slice very finely both mint and basil and add to bowl. Cut the cherry tomatoes either in half or quarters depending upon their size and add to bowl. Add lime juice and just enough olive oil to make the corn glossey but not oily - about 1 tbsp. Salt and Pepper to taste.