Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz, trimmed and cut into 1-inch medallions 8.29
• Fresh Tomatillo

  10 oz, husked, rinsed, and quartered 2.99
• Fresh Poblano Peppers

  1 medium, seeded and chopped 3.99
• Kroger® Yellow Onion 3 lb Bag

  1/2 medium onion, chopped 3.99
• Kroger® Whole Garlic Bulbs

  3 cloves, minced 2.49
• Organic Cilantro

  1/3 cup chopped, divided 2.50
• Green Cabbage

  2 cups thinly shredded 1.49
• Kroger® Radishes

  4 radishes, thinly sliced 1.99
• Mahatma Extra Long Grain White Rice, Uncooked Rice

  3/4 cup dry rice 13.99
• Fresh Organic Limes - Each

  1 lime, juiced 1.50
• Neutral oil

  1 1/2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Chicken broth or water

  3/4 cup
• Salt and black pepper

  to taste

Instructions

1. Cook the rice: combine 3/4 cup dry white rice, 1 1/2 cups water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and cook 15–18 minutes. Remove from heat and let stand covered.
2. Meanwhile, prep the vegetables: quarter the tomatillos, chop the poblano and onion, mince the garlic, shred the cabbage, slice the radishes, chop the cilantro, and juice the lime.
3. Toss the shredded cabbage, sliced radishes, half the cilantro, half the lime juice, and a pinch of salt in a bowl. Set aside to lightly pickle while you cook the pork.
4. Season the pork medallions with salt, pepper, cumin, and oregano.
5. Heat 1 tablespoon neutral oil in a medium skillet over medium-high heat. Sear the pork for 2–3 minutes per side, until browned and just cooked through, about 145°F in the center. Transfer to a plate.
6. Reduce heat to medium and add the remaining 1/2 tablespoon oil. Add the onion and poblano and cook 4–5 minutes, until softened.
7. Add the garlic and cook for 30 seconds. Stir in the tomatillos and 3/4 cup chicken broth or water. Simmer 10–12 minutes, until the tomatillos collapse into a saucy consistency.
8. Return the pork and any juices to the skillet. Simmer 2–3 minutes to coat the pork and warm it through. Stir in the remaining cilantro and lime juice, then adjust salt and pepper.
9. Fluff the rice and divide it between two bowls. Spoon the pork and tomatillo-poblano sauce over the rice, then top with the cabbage-radish slaw.