Careme

Ingredients

• Boneless Pork Loin Chop

  12 ounces $6.21
• Organic Zucchini Squash

  12 ounces $2.77
• Vine On Tomato

  8 ounces $2.79
• Basil

  1/4 cup loosely packed $4.19
• canned cannellini beans, drained and rinsed

  1 can (15 ounces)
• Organic Garlic

  2 cloves $2.69
• extra-virgin olive oil

  3 tablespoons
• red wine vinegar

  1 tablespoon
• dried rosemary

  1 teaspoon
• kosher salt

  1 teaspoon
• black pepper

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high for 10 minutes. Meanwhile, slice 12 ounces zucchini lengthwise into 1/2-inch planks, dice 8 ounces tomato, mince 2 garlic cloves, and chop 1/4 cup basil.
2. Pat 12 ounces pork dry and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon dried rosemary, 1 minced garlic clove, and 1 tablespoon olive oil; let stand while the grill finishes heating.
3. Combine 1 can (15 ounces) cannellini beans, 8 ounces diced tomato, 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper in a small saucepan. Cook over medium heat for 5 minutes, stirring occasionally, then remove from the heat and fold in 1/4 cup chopped basil.
4. Coat 12 ounces zucchini with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Grill for 3 to 4 minutes per side until browned and just tender, then transfer to a platter.
5. Grill 12 ounces seasoned pork for 4 to 5 minutes per side, or until the thickest part reaches 145°F. Transfer the pork to the platter and rest for 5 minutes.
6. Divide the warm tomato-white bean mixture between two plates, then plate 6 ounces grilled zucchini and one-half of the rested pork alongside each serving.