Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Fresh Roma Tomato

  8 ounces $1.49
• Jumbo Red Onion

  1/4 cup finely diced $1.19
• Fresh Jalapeno Pepper

  1/2 pepper, minced $1.99
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Lime

  1 lime, yielding 2 tablespoons juice $1.29
• Olive oil

  2 tablespoons
• Garlic

  2 cloves, finely grated
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Dice 8 ounces Roma tomato, finely dice 1/4 cup red onion, mince 1/2 jalapeño pepper, and chop 1/4 cup cilantro; combine them with 2 tablespoons lime juice, 2 teaspoons olive oil, and 1/4 teaspoon kosher salt to make about 1 1/2 cups tomato relish.
2. Pat 1 pound pork tenderloin dry. Mix 1 tablespoon olive oil, 2 finely grated garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper, then rub the mixture over the pork.
3. Shuck 2 ears corn, then coat them with 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
4. Grill 1 pound seasoned pork tenderloin for 16–20 minutes, turning every 4–5 minutes, until browned and the center reaches 145°F. Alongside it, grill 2 seasoned ears corn for 10–12 minutes, turning every 2–3 minutes, until tender and lightly charred.
5. Transfer 1 pound grilled pork tenderloin to a board and rest it for 8 minutes. Let 2 grilled ears corn cool for 5 minutes, cut off the kernels, and fold the kernels into 1 1/2 cups tomato relish.
6. Slice 1 pound rested pork tenderloin across the grain, divide it between two plates, and spoon half of the grilled-corn relish beside each portion.