Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  3/4 lb, cut into 1-inch-thick medallions $1.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $0.75
• Zucchini

  1 medium, halved lengthwise $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, cut into thick rings $3.99
• Fresh California Yellow Peach – Each

  1 ripe peach, pitted and finely chopped $1.49
• Fresh On the Vine Red Tomatoes by the Bunch

  1 medium tomato, diced $1.99
• Garlic

  1 clove, finely grated $0.79
• Olive oil

  2 tablespoons, divided
• Apple cider vinegar

  1 tablespoon
• Brown sugar

  2 teaspoons
• Dijon mustard

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Butter

  1 tablespoon
• Hot sauce

  optional, to taste

Instructions

1. Heat a grill to medium-high and oil the grates; cut the pork into medallions, husk the corn, halve the zucchini, slice the Walla Walla onion into rings, dice the tomato, and finely chop the peach.
2. In a small bowl, mash together the chopped peach, garlic, apple cider vinegar, brown sugar, Dijon, smoked paprika, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of pepper to make a chunky glaze.
3. Brush the pork, corn, zucchini, and onion with the remaining olive oil, then season the pork and vegetables lightly with salt and pepper.
4. Grill the corn and onion for 10 to 12 minutes, turning occasionally, and grill the zucchini cut-side down for 4 to 5 minutes until charred and tender; transfer the vegetables to a cutting board as they finish.
5. Grill the pork medallions for 3 to 4 minutes per side, brushing with peach glaze during the last 2 minutes, until the centers reach 145°F; transfer to a plate and rest for 3 minutes.
6. Cut the kernels from the corn cobs and chop the grilled zucchini and onion; toss them in a bowl with the diced tomato, butter, a pinch of salt, black pepper, and optional hot sauce until glossy and warm.
7. Spoon the grilled corn succotash onto plates, top with the rested peach-glazed pork, and drizzle over any remaining fresh peach glaze for serving.