Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Zucchini

  8 ounces $1.79
• Fresh Roma Tomato

  8 ounces $1.49
• Jumbo Red Onions

  4 ounces $1.19
• Fresh Organic Lime

  1 lime, about 2 tablespoons juice $1.29
• Organic Cilantro

  1/4 cup chopped $1.69
• Garlic

  1 clove $0.79
• Olive oil

  2 tablespoons
• Ancho chile powder

  2 1/4 teaspoons
• Ground cumin

  1/2 teaspoon
• Dried Mexican oregano

  1/2 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  2 1/2 teaspoons
• Black pepper

  1/4 teaspoon
• Mayonnaise

  1 tablespoon

Instructions

1. Heat a grill to medium-high, about 425°F. Shuck 2 ears corn; slice 8 ounces zucchini lengthwise into 1/2-inch planks; halve 8 ounces Roma tomatoes; cut 4 ounces red onion through the root into thick wedges with the root end intact; mince 1 garlic clove; juice 1 lime to obtain 2 tablespoons juice; and chop 1/4 cup cilantro.
2. Mix 1 tablespoon olive oil, 2 teaspoons ancho chile powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dried Mexican oregano, 1 teaspoon honey, 1 minced garlic clove, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Coat 1 pound pork tenderloin with the mixture and let stand for 10 minutes.
3. Coat 2 ears corn, 8 ounces zucchini, 8 ounces Roma tomatoes, and 4 ounces red onion with 1 tablespoon olive oil and 1 1/4 teaspoons kosher salt.
4. Grill the coated 1-pound pork tenderloin for 16–20 minutes, turning every 4–5 minutes, until its thickest part reaches 145°F. Alongside it, grill 2 ears corn for 10–12 minutes, 8 ounces zucchini and 4 ounces red onion for 6–8 minutes, and 8 ounces Roma tomatoes for 4–6 minutes, turning everything for even charring.
5. Transfer the grilled 1-pound pork tenderloin to a board and rest for 5 minutes. Chop the grilled 8 ounces zucchini, 8 ounces Roma tomatoes, and 4 ounces red onion; toss them with 1 tablespoon lime juice and 2 tablespoons chopped cilantro.
6. Spread 1 tablespoon mayonnaise over the 2 grilled corn ears, then finish them with 1 tablespoon lime juice, 2 tablespoons chopped cilantro, and 1/4 teaspoon ancho chile powder.
7. Slice the rested 1-pound pork tenderloin and divide it between 2 plates; spoon over the tomato-zucchini salsa and serve with 1 dressed corn ear per plate.