Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
• Fresh ripe whole pineapple 2 cups diced (about 1/3 pineapple) $4.99 (1 ct)
• Organic kale (or organic lacinato kale) 8 oz, stems removed, thinly sliced $2.99 (1 lb / 1 ct depending)
• Simple Truth Organic garlic bulbs 2 cloves, minced $2.79 (3 ct)
• Lime 1 (juice)
• Sweet onion (organic jumbo) 1/4 cup finely diced $2.79 (1 lb)
• Honey or brown sugar 1 1/2 tsp
• Soy sauce 1 tbsp
• Chili flakes or hot sauce to taste (start with 1/4 tsp flakes)
• Neutral oil (avocado/canola) 1 1/2 tbsp, divided
• Salt + black pepper to taste
• Cumin (optional) 1/2 tsp
• Cooked rice or tortillas (optional side) as desired (not required)

Instructions

1. Prep: preheat grill to medium-high (about 450°F). Pat dry 1 lb pork tenderloin. In a small bowl, mix 1 tbsp soy sauce, 1 1/2 tsp honey, 1/2 tsp cumin (optional), 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp neutral oil, and chili flakes (start with 1/4 tsp). Rub all over the tenderloin and let it sit while you make salsa.
2. Make pineapple salsa: dice about 2 cups pineapple, finely dice 1/4 cup sweet onion, and squeeze in the juice of 1 lime. Add a pinch of salt and a little extra chili if you want. Set aside.
3. Grill the pork: place the tenderloin on the grill. Cook 4–6 minutes per side, turning until nicely browned on all sides (about 12–18 minutes total). Pull when the thickest part hits 140–145°F (it will carry over). Rest 5–10 minutes, then slice into medallions.
4. While pork rests, sauté kale: heat 1/2 tbsp neutral oil in a large skillet over medium-high. Add 2 minced garlic cloves and cook 15 seconds. Add 8 oz sliced kale and 2 tbsp water; season with 1/4 tsp salt and black pepper. Toss and cook 3–5 minutes until tender and bright (add a splash more water if needed). Finish with a squeeze of lime from a second wedge if you have it.
5. Plate: kale on the bottom, sliced pork on top, and spoon pineapple-lime salsa over. Optional: serve with rice or warm tortillas if you want a starch boost.