Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb 3.99
• Green Cabbage 1 lb 0.59
• Carrots 1 lb 1.69
• Kroger® Tri-Color Bell Peppers 1 package 3.99
• Red Potatoes 1 lb 1.29
• Ginger Root 1 1-inch piece from 1 lb 4.99
• Fresh Organic Limes - Each 1 each 1.29
• Garlic 2 cloves from 1 ct 1.50
• Green Onions 1 each 1.50

Instructions

1. Pat 1 pound pork tenderloin dry and trim any silver skin. Slice it into 1-inch medallions, then lightly press each piece so it cooks evenly. Shred 1 pound green cabbage. Peel 2 medium carrots from the 1 pound bunch and cut them into thin matchsticks. Slice 1 package tri-color bell peppers into thin strips. Halve or quarter 1 pound red potatoes into bite-size pieces. Mince 2 garlic cloves, grate a 1-inch piece ginger, thinly slice 1 bunch green onions, and cut 1 lime in half.
2. Place the 1 pound red potatoes in a saucepan, cover with salted water, bring to a boil, and simmer until tender, 12 to 15 minutes. Drain well and keep warm.
3. While the potatoes cook, season the pork medallions with salt and pepper. Heat a large skillet over medium-high heat with a little oil. Sear the pork medallions until well browned and just cooked through, about 2 to 3 minutes per side depending on thickness. Transfer to a plate to rest.
4. Lower the skillet to medium. Add a little more oil if needed, then add the minced 2 garlic cloves and grated ginger. Stir for 30 seconds until fragrant. Add the shredded 1 pound green cabbage, carrot matchsticks, and sliced tri-color peppers. Season with salt and pepper and stir-fry until the vegetables soften but still hold some texture, 5 to 7 minutes.
5. Squeeze in the juice of the 1 lime and add half the sliced green onions. Return the pork and any juices to the pan just long enough to glaze the meat and warm it through, about 1 minute. Taste and adjust seasoning.
6. To plate, spoon the drained potatoes onto each plate and lightly crush them with the back of a spoon so they hold the juices. Pile the cabbage-pepper sauté alongside. Fan the pork medallions over the vegetables and spoon the gingery skillet juices over the top. Finish with the remaining sliced green onions for a fresh, sharp garnish.