Jul 14 2026
Restaurants›Market at EDITION›Pork Secreto Recipe

Pork Secreto Recipe

Inspired by Market at EDITION
Time1h 10m
Serves4

roasted beets, tokyo turnip, heirloom grits

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork Secreto

Roasted Beets

Tokyo Turnip

Heirloom Grits

Method

Pork Secreto

  1. 1

    Prepare the Pork

    Preheat your oven to 200°C (400°F). In a small bowl, mix the olive oil, minced garlic, thyme, salt, and black pepper. Rub this mixture all over the pork secreto.

  2. 2

    Roast the Pork

    Place the seasoned pork secreto in a roasting pan and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Remove from the oven and let it rest for 10 minutes before slicing.

Roasted Beets

  1. 3

    Prepare the Beets

    While the pork is roasting, prepare the beets. Toss the cubed beets with olive oil, salt, black pepper, and balsamic vinegar in a bowl.

  2. 4

    Roast the Beets

    Spread the beets on a baking sheet and roast in the oven for 20-25 minutes, or until tender, stirring halfway through.

Tokyo Turnip

  1. 5

    Cook the Turnips

    In a skillet over medium heat, melt the butter. Add the sliced Tokyo turnips, season with salt and black pepper. Sauté for about 8-10 minutes, or until the turnips are tender and slightly caramelized.

Heirloom Grits

  1. 6

    Cook the Grits

    In a saucepan, bring the water and salt to a boil. Slowly whisk in the heirloom grits, reduce the heat to low, and cook for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy.

  2. 7

    Finish the Grits

    Stir in the milk and butter, and cook for an additional 5-10 minutes, until well combined and creamy.

More from Market at EDITION