Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Yellow Nectarine

  1 medium $1.99
• Jumbo Red Onion

  2 tablespoons finely chopped $1.19
• Fresh Jalapeno Peppers

  1 tablespoon finely chopped $1.99
• Organic Cilantro

  2 tablespoons chopped $1.69
• Fresh Organic Lime

  1 lime, yielding about 2 tablespoons juice $1.29
• Olive oil

  2 tablespoons
• Brown sugar

  2 teaspoons
• Ground allspice

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Garlic

  1 clove, finely grated
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Combine 1 diced medium nectarine, 2 tablespoons finely chopped red onion, 1 tablespoon finely chopped jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon kosher salt; set the salsa aside.
2. Pat 1 pound pork tenderloin dry. Mix 1 tablespoon olive oil, 2 teaspoons brown sugar, 1 teaspoon ground allspice, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 finely grated garlic clove, 1/8 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, then rub the mixture evenly over the meat.
3. Husk 2 ears corn and coat them with 1 tablespoon olive oil and 1/4 teaspoon kosher salt.
4. Grill the seasoned 1-pound tenderloin for 12–16 minutes, turning every 3–4 minutes, until browned and 145°F at the center. During the final 8–10 minutes, grill the 2 prepared ears of corn, turning often until lightly charred.
5. Transfer the grilled 1-pound tenderloin to a board and rest it for 5 minutes. Brush the 2 grilled ears of corn with 1 tablespoon lime juice.
6. Slice the rested meat and divide it between two plates. Spoon half the nectarine salsa over each portion and add 1 grilled ear of corn to each plate.