Careme

Ingredients

• Kroger® Peppercorn Seasoned Pork Loin Filet ~1.0–1.2 lb (use half if it’s large; see note) $6.00 (sale)
• Organic Napa Cabbage ~10 oz, thinly sliced $2.99/lb
• Organic Long English Cucumber 1/2 large, thinly sliced $2.49 each
• Organic Ginger Root 1 tbsp finely grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 1 clove, finely grated $1.99/3 ct
• Rice vinegar 2 tbsp
• Soy sauce 1 1/2 tbsp
• Honey or sugar 1 1/2 tsp
• Toasted sesame oil 1 1/2 tsp
• Neutral oil (canola/avocado) 1 tbsp (for dressing) + 1 tbsp (for grill grates/pork)
• Sesame seeds (optional) 1 tsp
• Lime (optional but great) 1/2, cut into wedges

Instructions

1. Heat grill to medium-high (about 450–500°F). Oil the grates with 1 tbsp neutral oil on a folded paper towel held with tongs.
2. Prep the slaw: thinly slice ~10 oz Napa cabbage and thinly slice 1/2 English cucumber. Put in a bowl.
3. Make dressing: whisk 2 tbsp rice vinegar, 1 1/2 tbsp soy sauce, 1 1/2 tsp honey (or sugar), 1 1/2 tsp toasted sesame oil, 1 tbsp neutral oil, 1 tbsp grated ginger, and 1 grated garlic clove.
4. Dress the slaw: toss cabbage + cucumber with the dressing. Let it crunch-marinade while you grill; finish with 1 tsp sesame seeds if using.
5. Grill the pork: pat the peppercorn pork loin filet dry. Grill 4–6 minutes per side (turning to get good color), then move to a slightly cooler spot and cook to 140–145°F internal for juicy slices (usually 12–18 minutes total depending on thickness).
6. Rest 5–8 minutes: tent loosely with foil so juices redistribute.
7. Slice and serve: slice pork across the grain. Plate with the Napa-cucumber slaw and squeeze lime over everything if using.