Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat a grill to medium-high, about 450°F, and clean and oil the grates.

2. 2.

   Pat 1 pound Kroger® Fresh Natural Pork Tenderloin dry. Combine the following to make the chile rub:

   • 2 teaspoons Diamond Crystal kosher salt
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried Mexican oregano
   • 1/2 teaspoon chipotle chile powder
   • 1/2 teaspoon black pepper

   Coat the pork with the chile rub and let it stand for 15 minutes while preparing the vegetables.

3. 3.

   Remove the husks and silk from 2 ears Kroger® Sweet Corn on the Cob. Husk and rinse 8 ounces fresh tomatillos; stem 4 ounces medium Hatch chile peppers and peel 2 ounces jumbo red onion. Toss the tomatillos, chiles, and onion with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoons Diamond Crystal kosher salt. Brush the corn with 1 tablespoon extra-virgin olive oil and season it with 3/4 teaspoon Diamond Crystal kosher salt.

4. 4.

   Grill the tomatillos, chiles, and onion until softened and blistered, turning occasionally, 6 to 8 minutes. Transfer them to a blender, add the zest and juice of 1 fresh organic lime and 2 tablespoons water, and blend into a lightly textured salsa.

5. 5.

   Grill the seasoned pork and corn over medium-high heat. Turn the corn occasionally until tender and charred, 8 to 10 minutes. Turn the pork every 3 to 4 minutes until evenly browned and its center reaches a pull temperature of 140°F, about 12 to 16 minutes total.

6. 6.

   Transfer the pork to a board and rest it for 5 minutes; keep the grilled corn warm.

7. 7.

   Slice the rested pork across the grain and plate it beside the grilled corn. Spoon the grilled tomatillo-Hatch chile salsa over and around the pork, serving extra salsa at the table.

Want more detail? See the temperature guide.