Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Fresh Tomatillo

  8 ounces $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion $3.99
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Organic Cilantro

  1/4 bunch $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Water

  1 cup
• Neutral cooking oil

  1 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Husk and rinse the tomatillos, then quarter them. Slice the onion, mince the jalapeño, cut the corn kernels from the cobs, chop the cilantro, and cut the lime into wedges. Slice the pork crosswise into 1-inch medallions and pat them dry.
2. Combine the rice, water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 17 minutes; remove from the heat and leave covered for 5 minutes.
3. Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add the tomatillos, onion, and jalapeño and cook for 6 to 8 minutes, stirring occasionally, until softened and charred in spots.
4. Add the corn, half the cumin, and the oregano. Cook for 3 minutes, then stir in half the cilantro and juice from half the lime. Season with salt, transfer the salsa to a bowl, and wipe out the skillet.
5. Season the pork with the remaining cumin, salt, and black pepper. Heat the remaining oil in the skillet over medium-high heat and sear the medallions for 3 to 4 minutes per side, adjusting the heat as needed, until browned and their centers reach 145°F.
6. Transfer the pork to a plate and rest for 5 minutes. Fluff the rice while the pork rests, and taste the salsa for salt and lime.
7. Spoon the rice onto two plates, arrange the pork medallions alongside, and top with the warm charred tomatillo-corn salsa, remaining cilantro, and lime wedges.