Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Smart Way™ Jasmine Rice

  1/2 cup dry $3.59
• Kroger® Whole Garlic Bulbs

  3 cloves $2.49
• Reduced-sodium soy sauce

  3 tablespoons
• Apple cider vinegar

  3 tablespoons
• Water

  1/3 cup
• Brown sugar

  2 teaspoons
• Bay leaf

  1
• Neutral cooking oil

  1 tablespoon
• Ground black pepper

  1/2 teaspoon

Instructions

1. Trim the pork and slice it across the grain into 1/2-inch medallions. Trim the green beans, thinly slice the onion, and mince the garlic. Whisk together the soy sauce, vinegar, water, brown sugar, bay leaf, and black pepper.
2. Rinse the rice, then combine it with 3/4 cup water in a small saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat half the oil in a large skillet over medium-high heat. Pat the pork dry and sear it in a single layer for about 2 minutes per side, working in batches if needed. Transfer to a plate; it will finish cooking in the sauce.
4. Add the remaining oil, onion, and green beans to the skillet. Sauté for 4 minutes, until the onion softens and the beans become bright green.
5. Add the garlic and cook for 30 seconds. Pour in the adobo mixture and scrape up the browned bits from the skillet.
6. Return the pork and its juices to the skillet. Simmer for 3–5 minutes, turning once, until the sauce lightly glazes the meat and the pork reaches 145°F in the center. Remove the bay leaf and rest the pork for 3 minutes.
7. Fluff the rice and divide it between two shallow bowls. Spoon the pork, green beans, onions, and adobo glaze over the rice, then serve immediately.