Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  3/4 lb, cut into 1-inch-thick medallions $1.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $0.75
• Zucchini

  1 medium, halved lengthwise $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, cut into thick rings $3.99
• Fresh California Yellow Peach – Each

  1 ripe peach, grated on the large holes of a box grater or pureed $1.49
• Fresh On the Vine Red Tomatoes by the Bunch

  1 medium tomato, diced $1.99
• Garlic

  1 clove, finely grated $0.79
• Olive oil

  2 tablespoons, divided
• Apple cider vinegar

  1 tablespoon
• Brown sugar

  2 teaspoons
• Dijon mustard

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Butter

  1 tablespoon
• Hot sauce

  optional, to taste

Instructions

1. Heat a grill to medium-high and oil the grates; cut the pork into medallions, husk the corn, halve the zucchini, slice the Walla Walla onion into rings, dice the tomato, and grate or puree the peach.
2. In a small bowl, whisk the peach, garlic, apple cider vinegar, brown sugar, Dijon, smoked paprika, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of pepper until saucy; divide it into two bowls, one for basting the pork and one reserved untouched for serving.
3. Brush the pork, corn, zucchini, and onion with the remaining olive oil, then season the pork and vegetables lightly with salt and pepper.
4. Grill the corn and onion for 10 to 12 minutes, turning occasionally, and grill the zucchini cut-side down for 4 to 5 minutes until charred and tender; transfer the vegetables to a cutting board as they finish.
5. Grill the pork medallions for 3 to 4 minutes per side, brushing only with the basting bowl of peach glaze during the last 2 minutes, until the centers reach 145°F.
6. Transfer the pork to a clean plate and rest for 5 minutes; discard any basting glaze that touched the pork or brush.
7. Cut the kernels from the corn cobs and chop the grilled zucchini and onion; toss them in a bowl with the diced tomato, butter, a pinch of salt, black pepper, and optional hot sauce until glossy and warm.
8. Spoon the grilled corn succotash onto plates, top with the rested peach-glazed pork, and drizzle with the reserved untouched peach glaze.