Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Roma Tomato

  8 oz $1.49
• Red Potatoes

  12 oz $1.29
• Jumbo Red Onions

  6 oz $1.19
• Fresh Jalapeno Peppers

  1 oz $1.99
• Garlic

  2 cloves $0.79
• Neutral cooking oil

  2 tablespoons
• Water

  2 tablespoons
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/2 teaspoon
• Low-sodium soy sauce

  1 1/2 tablespoons
• Red wine vinegar

  1 tablespoon
• Ground cumin

  1/2 teaspoon
• Brown sugar

  1 teaspoon

Instructions

1. Slice 1 lb Kroger® Fresh Natural Pork Tenderloin across the grain into 1/2-inch strips; toss with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, then let stand for 10 minutes.
2. Cut 12 oz Red Potatoes into 1/2-inch pieces and microwave them, covered, with 2 tablespoons water for 5 minutes. Drain, then sear in a large skillet with 1 tablespoon neutral cooking oil and 1/4 teaspoon kosher salt over medium-high heat for 8–10 minutes; transfer the crisp pieces to two plates.
3. Heat 2 teaspoons neutral cooking oil in the same skillet over high heat. Add the seasoned strips in one layer and sear for 2 minutes per side; transfer them to a clean plate.
4. Slice 6 oz Jumbo Red Onions into thick wedges, cut 8 oz Fresh Roma Tomato into wedges, thinly slice 1 oz Fresh Jalapeno Peppers, and mince 2 cloves Garlic. Heat 1 teaspoon neutral cooking oil in the skillet, then stir-fry the prepared vegetables over high heat for 2–3 minutes so they remain vibrant and lightly crisp.
5. Mix 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon red wine vinegar, 1/2 teaspoon ground cumin, and 1 teaspoon brown sugar. Pour the sauce into the skillet, return the seared strips, and toss for 1–2 minutes, until glazed and the meat reaches 145°F; remove from the heat.
6. Divide the glossy skillet mixture between the two plates alongside the crisped pieces, spooning the pan juices over the top.