• 1 L (4 c.) of kernel corn
• 2 bell peppers (green, red or orange), cubed
• 1 large red onion, cubed
• 15 mL (1 tbsp.) of olive oil
• Salt and fresh ground pepper
• 2 duBreton Mexican BBQ Pork Boneless Loin Filets
• 250 mL (1 c.) of cucumber, seeded and cut into pieces
• 125 mL (½ c.) of sour cream
• 45 mL (3 tbsp.) of fresh chopped dill
• 2 L (8 c.) of crispy lettuce (iceberg, romaine, etc.), thinly sliced

1. Preheat oven to 450°F (230°C).
2. In an oven-safe dish, combine the corn, peppers and onions with the oil and season to taste.
3. Bake, stirring several times, for 20 to 25 minutes or until the vegetables are tender and lightly browned.
4. Place the loin filets in an oven-safe dish and bake for 15 to 20 minutes. Let stand for at least 5 minutes before slicing.
5. During cooking, combine the cucumber and cream and purée using a mixer or immersion blender to make a creamy vinaigrette. Season to taste.
6. Serve the roasted vegetables and sliced pork on the lettuce, and top with the vinaigrette and a dill garnish.

Cooking on barbecue:

Preheat barbecue to medium-high heat.

Transfer the corn mixture to an aluminum dish and cook for 15 to 20 minutes, stirring several times.

Cook the loin filets for 15 to 17 minutes.