Careme

Ingredients

• Kroger® Teriyaki Seasoned Pork Filet (1.7 lb) about 0.9–1.0 lb (save the rest for another meal) $6.00 (sale; reg $7.00)
• Bok Choy (1 lb) 1 lb $2.77 (sale; reg $2.99)
• Organic Ginger Root (1 lb) 1-inch piece (about 1 Tbsp grated) $3.77 (sale; reg $3.99)
• Fresh Organic Limes - Each 1 lime $1.29
• Jumbo White Onions (1 lb) 1/2 onion (about 4 oz; buy 1 lb) $0.99

Instructions

1. Prep: slice 1/2 jumbo white onion (from Jumbo White Onions, $0.99/lb). Trim and halve/quarter 1 lb bok choy (Bok Choy, $2.77 sale; reg $2.99), keeping stems thicker pieces and leaves separate if large. Grate about 1 Tbsp ginger from a 1-inch piece of organic ginger root (Organic Ginger Root, $3.77 sale; reg $3.99). Zest and juice 1 lime (Fresh Organic Limes, $1.29 each).
2. Cook pork (stove): heat a large skillet over medium-high. Add about 0.9–1.0 lb Kroger® Teriyaki Seasoned Pork Filet ($6.00 sale; reg $7.00 for 1.7 lb) and sear 3–4 minutes per side until nicely browned. Reduce heat to medium and cook 6–10 minutes more, turning, until the center is just cooked (aim for 145°F). Rest 5 minutes, then slice.
3. Blister bok choy: in the same skillet, add the sliced 1/2 onion and cook 2 minutes. Add the bok choy stems first and cook 3 minutes. Add bok choy leaves and cook 1–2 minutes until wilted and glossy.
4. Finish sauce: stir in the grated 1 Tbsp ginger and cook 30 seconds. Add lime juice and half the lime zest, scraping up browned bits to make a quick pan glaze. Taste; teriyaki can be salty-sweet, so the lime is your balance point.
5. Serve: divide blistered bok choy and onions between 2 plates and top with sliced teriyaki pork. Spoon any gingery-lime pan glaze over everything.