Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 ounces $3.99
• Zucchini

  1 pound $1.79
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Fresh Roma Tomato

  8 ounces $1.49
• Parsley

  2 tablespoons chopped $1.29
• Olive oil

  2 tablespoons
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Dried oregano

  1 teaspoon
• Red wine vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Raisins

  2 tablespoons
• Pitted green olives

  2 tablespoons chopped
• Capers

  1 tablespoon drained

Instructions

1. Preheat a grill to medium-high, about 425°F, and clean the grates; allow 10 minutes for heating while you prep.
2. Pat 12 ounces pork tenderloin dry and rub with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.
3. Slice 1 pound zucchini lengthwise into 1/2-inch planks and cut 4 ounces Walla Walla sweet onion into thick wedges. Toss both with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.
4. Grill the seasoned 12 ounces pork tenderloin for 14–18 minutes, turning every 4–5 minutes, until the center reaches 145°F. Alongside it, grill the prepared 1 pound zucchini for 3–4 minutes per side and the prepared 4 ounces onion for 4–5 minutes per side, removing each when tender and lightly charred.
5. While everything grills, dice 8 ounces Roma tomato and combine it with 1 tablespoon red wine vinegar, 1 teaspoon honey, 2 tablespoons raisins, 2 tablespoons chopped green olives, 1 tablespoon drained capers, and 2 tablespoons chopped parsley.
6. Transfer the grilled food to a platter and rest the centerpiece for 5 minutes; coarsely chop the grilled vegetables during the rest.
7. Slice the rested centerpiece, divide it between two plates, arrange the grilled vegetables alongside, and spoon the tomato agrodolce over everything.