Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chili-Rubbed Pork with Cucumber-Melon Salad
This colorful dish is a study in contrasting flavors and temperatures. Sweet mingles with savory and warm mixes with cool. If you like, for a salty, tangy accent, offer crumbled queso fresco at the table for sprinkling. You’ll need a 10-inch oven-safe skillet for cooking the pork. Then comes the best part—biting into the unique mix of flavors and textures—sweet meets salt meets (gentle) spice meets cool, fleshy fruit.
What should be cacophony turns into a harmonious whole.
4
Servings
Tip
Don't cut the cooked pork without first letting it rest. Resting allows the juices to redistribute throughout the muscle fibers so that they don't flow out when the meat is cut, thereby keeping the pork juicy.
35 minutes
Ingredients
-
5
teaspoons ancho chili powder, divided
-
2
teaspoons ground cumin
Directions
-
01Heat the oven to 450°F with a rack in the middle position. In a medium bowl, mix 2 teaspoons of the chili powder, the cumin, 2 teaspoons salt and ½ teaspoon pepper. Add the pork and toss to coat, massaging the seasonings into the meat. Let stand at room temperature for 15 minutes.
Reviews
June 27, 2025
Loved it!
I made the melon salad a few years ago and was very impressed. I just found this variation with the pork and it just as good and makes a great meal.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
This was really good. Perfect summer meal with some roasted potatoes