Careme

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece

  1 lb $2.49
• Fresh Organic Limes - Each

  2 limes, zested and juiced $1.29
• Organic Cilantro

  1 bunch, chopped $1.49
• Kroger® Sweet Corn on the Cob

  2 ears $3.99
• Green Cabbage

  1/2 lb, very thinly sliced $0.99
• Fresh Red Hothouse Bell Pepper

  1, very thinly sliced $1.67
• Jumbo Red Onions

  1/4 lb, thinly sliced $0.99
• Fresh Jalapeno Peppers

  1 small jalapeno, minced $1.99
• Fresh Medium Ripe Avocado

  1, sliced $1.00
• olive oil

  3 tablespoons
• honey

  1 teaspoon
• ground cumin

  1/2 teaspoon
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat a grill to medium-high heat. Pat dry 1 pound pork sirloins. Zest and juice 2 limes. Chop 1 bunch cilantro. Very thinly slice 1/2 pound green cabbage, 1 red bell pepper, and 1/4 pound red onion. Mince 1 small jalapeno. Husk 2 ears of corn.
2. In a small bowl, mix 2 tablespoons olive oil, the zest of 1 lime, 2 tablespoons lime juice, 1/2 teaspoon ground cumin, 1 teaspoon honey, 1 tablespoon chopped cilantro, 1 teaspoon kosher salt, and several grinds of black pepper. Rub this mixture all over the 1 pound pork sirloins and let them sit while you make the slaw.
3. In a second bowl, toss the sliced 1/2 pound green cabbage, sliced red bell pepper, sliced red onion, minced jalapeno, the juice of 1 lime, the remaining 1 tablespoon olive oil, 2 tablespoons chopped cilantro, 1/2 teaspoon kosher salt, and black pepper to taste. Let the slaw soften slightly but stay crisp.
4. Lightly oil the grill grates. Grill the 2 ears of corn, turning every few minutes, until lightly charred in spots and just tender, about 8 to 10 minutes. Move the corn to a cooler part of the grill.
5. Grill the 1 pound marinated pork sirloins for about 4 to 5 minutes per side, depending on thickness, until nicely marked and cooked through to 145°F. Transfer to a plate and rest for 5 minutes.
6. Cut the kernels from the 2 grilled corn cobs. Toss the warm kernels with a pinch of salt, a squeeze of lime, and a little more chopped cilantro if you like.
7. Slice the rested pork sirloins across the grain. For plating, mound the cabbage-pepper slaw to one side of each plate, spoon the grilled corn beside it, and fan the sliced pork over the remaining space. Top with sliced avocado and a final sprinkle of cilantro so the plate looks bright and fresh.