Soy-Lemon Pork Sirloin with Roasted Kabocha & Radish Crunch

A fast, spring-leaning rice-bowl style dinner with savory pork sirloin, sweet roasted kabocha, and a crisp cucumber-radish salad. It feels fresh and seasonal for early March in Washington without repeating your recent shrimp, pasta, or steak patterns.

Back to full list

Ingredients

Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece about 1 lb $2.49/lb sale
Kabocha Squash about 1 lb $1.29/lb
Cucumber 1 cucumber $0.79 each
Green Top Red Radishes 1 bunch $1.49
Green Onions 1 bunch $1.29
Fresh Organic Lemons - Each 1 lemon $0.99 each

Instructions

Prep 1 pound Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece ($2.49/lb sale) by patting dry and slicing into 1-inch medallions. Prep about 1 pound kabocha squash ($1.29/lb) by seeding and cutting into small wedges; no need to peel if the skin is tender. Thinly slice 1 cucumber ($0.79), thinly slice 1 bunch radishes ($1.49), slice 1 bunch green onions ($1.29), and zest and juice 1 lemon ($0.99).
Heat the oven to 425°F. Toss the 1 pound kabocha squash with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan. Roast for 22 to 28 minutes, flipping once, until browned and tender.
While the squash roasts, toss the sliced 1 cucumber ($0.79) and 1 bunch radishes ($1.49) with half the sliced green onions, 1 tablespoon lemon juice from the 1 lemon ($0.99), a pinch of salt, and 1 teaspoon oil. Let the salad sit and lightly pickle while you cook the pork.
Heat a large skillet over medium-high heat with 1 tablespoon oil. Season the 1 pound sliced pork sirloin ($2.49/lb sale) with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear for 2 to 3 minutes per side until browned and just cooked through.
Reduce the heat to medium. Add 2 tablespoons water, 1 tablespoon soy sauce from pantry, 1 teaspoon lemon zest from the 1 lemon ($0.99), and the remaining sliced green onions from the 1 bunch ($1.29) to the skillet. Toss the 1 pound pork sirloin in the quick glaze for 30 to 60 seconds.
Serve the glazed pork with the roasted 1 pound kabocha squash and the cucumber-radish salad. If you have rice or farro in the pantry, spoon the pork and squash over it for a heartier bowl.
Wine pairing: pour a dry Riesling for lift and contrast, or Pinot Noir for a gentle red option that won’t overpower the pork and squash.

Cook time: 35 minutes

Estimated cost: $14-18

Health notes: About 520-620 calories per serving, depending on how much rice or grain you add from pantry. Good protein, fiber from squash and radishes, and a lighter cooking style with minimal added fat. To keep sodium moderate, go easy on soy sauce and finish with extra citrus instead.

Drink pairing: A dry Riesling is excellent here for the slight sweetness of the squash and soy glaze; Pinot Noir also works well if you want a softer red with pork.

Careme