Always keep in mind to prep the items that would take the longest to prepare, which in this case would be the Berkshire Pork.

Berkshire Pork
1. Give the pork a quick rinse and pat dry with a paper towel
2. Use 1 tbsp of dry/smokey rub and rub it evenly on the meat (If you do not have this rub you can use brown sugar and just use wood chips when you grill to get the smokey flavor)
3. Set aside and allow to marinate for 1 hour

Next you should prep the vegetables: Spinach and Corn — Spinach often has a lot of mud/sand grains in it so be sure to wash off the dirt really well or else you’ll get unpleasant crunchy surprises in your food.
Spinach
1. Separate the spinach and wash each bunch individually
2. Pick out and throw away any wilted looking leaves
3. Place the washed spinach on a kitchen towel and shake it lightly to soak up all the water

Corn
1. Shuck the corn and wash
2. Break corn into 2-3 pieces
3. Wrap them in foil and place an ice cube on top.

Now that we have prepped our food the next step is makin it happen!!

Food on the Grill:

1. Heat the grill – med high to high
2. Place the pork and corn on the grill
3. The corn will take about 30-40 minutes while the pork will only take about 20-25.
4. Flip the corn every 15 minutes and flip the pork every 7-10 minutes.

Because the corn and the pork takes a lil bit to cook, during this time you can prep your vinaigrette and saute the spinach.
Salad and Spinach:

1. In a bowl mix together the following: 2 tbsp white balsamic vinegar , 1 tbsp olive oil, pinch of black pepper
2. Quarter the tomatoes and place them in the vinaigrette mixture and set aside to marinate a little bit
3. Roughly chop the spinach and a clove of garlic
4. Heat up a pan with 1/2 tbsp olive oil
5. Saute the garlic and slowly add the spinach – allowing it to wilt
6. Once spinach is wilted, turn off the heat and add a few drops of sesame oil and soy sauce and sprinkle sesame seeds on top to finish.

Final Touches and Plating
1. Remove the meat from the grill once done and set aside to cool
2. Cut the pork into thin slices
3. Toss the sweet baby greens with the tomatoes that are marinating in the vinaigrette
4. Plate the food however you’d like and you are DONE!

*** The ice cube placed inside the corn is to help steam the corn while it is on the grill. If you put the corn directly on the grill it will not cook correctly. If you do not have a grill you can boil a pot of water and throw the corn in for about 5 minutes.
*** In order to keep the pork tender, be sure to sear each side on a HIGH heat then quickly lower it back to a MED HIGH to MED heat so the meat can stay juicy and tender
*** Raw spinach is really bulky so it is usually not a good idea to dump all the spinach at once in a pan, it will cook unevenly. It is better to add spinach a little at a time, waiting for it to wilt before adding more.
*** In order to keep this dish healthy and light, I have used no salt besides the few drops of soy sauce for the spinach. You are really able to taste the natural flavors of the food better this way.