basil butter corn on the cob and the perfect pork

The Perfect Pork Marinade and Basil Butter Corn on the Cob | 1924 London

Some night’s in the kitchen I find myself thinking- this must be what it is like to be Martha Stewart. This recipe is so damn good! I can’t imagine a day when I don’t find the success of a new recipe to be one of the most thrilling and rewarding feelings. Well folks, here’s another one for you- and it is EASY! Since the massive success of my herb garden I have been creating recipes just to use them up.

The Perfect Pork Marinade and Basil Butter Corn on the Cob | 1924 London

Ingredients:

Corn
2 tablespoons unsalted butter
2 tablespoons roughly chopped fresh basil
2 cloves garlic
2 ears of corn, shucked
Pork
1 pork loin per 2 people
1 large handful fresh cilantro
2 tablespoons low sodium soy sauce
2 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon brown sugar
2 cloves garlic
splash or two dry white wine

Directions:

Corn
Combine butter, basil, and 2 cloves of garlic in the bowl of a food processor. Pulse until garlic is finely chopped. Puree until smooth, and reserve in the refrigerator until use. I like to boil my corn to soften then grill for a few minutes to crisp up.
 
Pork
Combine all ingredients in a ziplock bag or dish to marinate pork for 30 minutes- 4 hours. My method of cooking the pork has become a favourite of mine for steak also. Preheat oven to 400. Pour marinade from bag into a frying pan that is oven safe and heat on high. Once the sauce is bubbling sear pork loin on all sides to brown. Once the whole piece is brown, place frying pan in the oven for 18-22 minutes. Remove pork and tent with foil for 10 minutes before slicing. Carefully place frying pan back on the stove and reduce over medium heat, adding white wine to deglaze. Serve sliced pork with sauce drizzled over top. We ended up eating this two nights in a row it was so delicious.
 

The Perfect Pork Marinade and Basil Butter Corn on the Cob | 1924 London

 
Kirsten xo
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