Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Fresh Bagged Green Beans

  12 ounces $2.19
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Fresh California Yellow Peach – Each

  1 medium peach $3.99
• Jumbo Red Onions

  1/4 cup finely diced $1.19
• Organic Cilantro

  2 tablespoons chopped $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Light brown sugar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Dried thyme

  1 teaspoon
• Ground allspice

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with foil or parchment paper.
2. Mince 2 garlic cloves, then mix them with 1 1/2 tablespoons olive oil, 1 tablespoon light brown sugar, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon ground allspice, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pat 1 pound pork tenderloin dry and coat it completely with the spice paste.
3. Place the coated 1-pound pork tenderloin in the center of the prepared pan and roast for 8 minutes.
4. Trim 12 ounces green beans and cut the kernels from 2 ears sweet corn. Toss the 12 ounces green beans and kernels from 2 ears sweet corn with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; arrange them around the 1-pound pork tenderloin and roast for 14–18 minutes, stirring the vegetables once, until the pork reaches 145°F and the beans are lightly browned.
5. While everything roasts, dice 1 medium peach and combine it with 1/4 cup finely diced red onion, 2 tablespoons chopped cilantro, the juice of 1 lime, and 1/4 teaspoon kosher salt.
6. Rest the roasted 1-pound pork tenderloin for 5 minutes, then slice it across the grain. Divide the sliced pork, 12 ounces roasted green beans, and kernels from 2 roasted ears sweet corn between two plates; spoon all of the peach-lime salsa over the pork and serve.