Chipotle Grilled Pork Porterhouse with Chipotle Corn and Cilantro Rosemary Potatoes

Serve with J. Davies Cabernet Sauvignon (link to wine)

Serves 2

Pork Tenderloins
Pork porterhouse steaks
Pork rub
1 1/2 tablespoon chipotle powder
1/2 tablespoon ancho powder
1/2 tablespoon cumin
1/2 tablespoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/2 tablespoon ground pepper

Grilled Corn
2 ears of fresh corn, in husks
2 tablespoons mayo
1 tablespoon lemon juice
1 tablespoon chipotle powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper

Fingerling Potatoes
½ lb fingerling potatoes, sliced in half the long ways
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh cilantro
2 tablespoons olive oil
Salt and pepper

Pork Tenderloins
If possible toast and grind whole cumin and coriander seeds. Rub the pork at least ½ hour or more up to one day ahead, bring to room temp. Grill over medium heat, preferably with mesquite wood, until medium.

Fresh Corn
Peel back corn husk, removing the silk, but leave most of the husk to rewrap the ear for the grill. Baste the ears with sauce and pull up the husk and tie in place with a piece of the husk. Grill over cooler part of the grill with the pork.
Cilantro Rosemary Fingerling Potatoes
Toss all ingredients together and wrap in foil. Place in the hottest spot on the grill at the same time as the porterhouses and the corn.
Martin Korson, Houston, TX