Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Fresh Red Hothouse Bell Pepper

  1 pepper $1.67
• Private Selection® Walla Walla Sweet Onions

  8 ounces $3.99
• extra-virgin olive oil

  2 tablespoons
• smoked paprika

  1 teaspoon
• kosher salt

  3/4 teaspoon
• ground black pepper

  1/4 teaspoon
• garlic

  2 cloves
• sherry vinegar

  2 tablespoons
• Parsley

  2 tablespoons chopped $1.29

Instructions

1. Preheat a grill to medium-high, about 425°F. Core and quarter 1 Fresh Red Hothouse Bell Pepper, slice 8 ounces Private Selection® Walla Walla Sweet Onions into thick rounds, mince 2 cloves garlic, and chop 2 tablespoons Parsley.
2. Pat 1 pound Kroger® Fresh Natural Pork Tenderloin dry, then coat it with 1 tablespoon extra-virgin olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
3. Toss 1 quartered Fresh Red Hothouse Bell Pepper and 8 ounces sliced Private Selection® Walla Walla Sweet Onions with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon kosher salt. Grill for 8 to 10 minutes, turning occasionally, until tender and charred; transfer to a cutting board.
4. Grill 1 pound seasoned Kroger® Fresh Natural Pork Tenderloin for 12 to 16 minutes, turning every 4 minutes, until the thickest part reaches 145°F. Transfer it to a clean board and rest for 5 minutes.
5. Chop the grilled vegetables and stir them with 2 cloves minced garlic, 2 tablespoons sherry vinegar, and 2 tablespoons chopped Parsley to make a warm relish.
6. Slice the rested pork tenderloin across the grain and plate it with the warm pepper-onion relish spooned over and alongside.