Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 ounces $2.99
• Japanese Eggplant

  12 ounces $4.99
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Nishiki® Premium Brown Rice

  3/4 cup $3.59
• Garlic

  1 clove $0.79
• Organic Ginger Root

  1 teaspoon grated $3.99
• Water

  1 1/2 cups plus 2 tablespoons
• White miso paste

  1 tablespoon
• Low-sodium soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Honey

  1 tablespoon
• Neutral cooking oil

  4 teaspoons
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Slice 12 ounces pork tenderloin into 1-inch medallions, cut 12 ounces Japanese eggplant into 3/4-inch pieces, thinly slice 4 ounces Walla Walla sweet onion, mince 1 garlic clove, and grate 1 teaspoon ginger.
2. Combine 3/4 cup brown rice, 1 1/2 cups water, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 40 minutes; remove from the heat and keep covered for 5 minutes.
3. Pat the 12 ounces sliced pork dry and season it with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 teaspoons neutral oil in a large skillet over medium-high heat and sear the pork for about 3 minutes per side, until browned and at least 145°F in the center.
4. Transfer the 12 ounces seared pork to a plate and let it rest for 5 minutes. Add 2 teaspoons neutral oil, 12 ounces eggplant, 4 ounces sliced Walla Walla sweet onion, and 1/4 teaspoon kosher salt to the skillet; cook over medium-high heat for 7 minutes, stirring occasionally, until browned and tender.
5. Whisk 1 tablespoon white miso, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 2 tablespoons water, 1 minced garlic clove, and 1 teaspoon grated ginger in a small bowl. Pour the glaze into the skillet, return the 12 ounces rested pork and its juices, and cook for 2 minutes, turning the pork until glossy and hot.
6. Fluff the brown rice cooked from 3/4 cup dry rice, divide it between two bowls, and top with the 12 ounces glazed pork, 12 ounces eggplant, and 4 ounces Walla Walla sweet onion; finish with 1 teaspoon toasted sesame seeds and serve.