Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $8.29
• Zucchini

  12 oz $1.29
• Private Selection® Petite Medley Snacking Tomatoes

  10 oz $3.50
• Jumbo Red Onion

  4 oz $2.29
• Kroger® Fresh Lemon

  1 lemon, yielding 1 tsp zest and 2 tbsp juice $4.99
• Garlic

  2 cloves $0.99
• Extra-virgin olive oil

  3 tbsp
• Dried oregano

  1½ tsp
• Kosher salt

  1 tsp
• Black pepper

  ½ tsp
• Parsley

  2 tbsp chopped $1.89
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine

  750 ml $7.97

Instructions

1. Slice 12 oz zucchini lengthwise into ½-inch planks, halve 10 oz tomatoes, thinly slice 4 oz red onion, mince 2 garlic cloves, chop 2 tbsp parsley, and zest and juice 1 lemon to yield 1 tsp zest and 2 tbsp juice.
2. Coat 1 lb pork tenderloin with 1 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, ½ tsp kosher salt, and ¼ tsp black pepper; marinate at room temperature for 15 minutes.
3. Preheat a grill to medium-high, about 425–450°F, and clean and oil the grates while the pork marinates.
4. Toss 12 oz zucchini planks with 1 tbsp olive oil, ¼ tsp kosher salt, and ⅛ tsp black pepper.
5. Grill the 1 lb marinated pork tenderloin for 16–20 minutes, turning every 4–5 minutes, until its center reaches 145°F; during the final 8 minutes, grill the 12 oz seasoned zucchini for 3–4 minutes per side. Rest the pork for 5 minutes.
6. Toss 10 oz halved tomatoes and 4 oz sliced red onion with 1 tbsp olive oil, 1 tbsp lemon juice, ½ tsp dried oregano, ¼ tsp kosher salt, ⅛ tsp black pepper, and 2 tbsp chopped parsley; slice the 1 lb rested pork and plate it with the 12 oz grilled zucchini and tomato-onion salad.