Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 ounces $3.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Cucumber

  1 medium $0.99
• Green Onions

  3 green onions $1.50
• Mint

  1/2 cup loosely packed leaves $1.49
• Smart Way™ Jasmine Rice

  2 tablespoons uncooked $3.59
• Fresh Organic Limes - Each

  3 tablespoons juice, from about 2 limes $1.50
• Fish sauce

  1 1/2 tablespoons
• Light brown sugar

  2 teaspoons
• Thai chile flakes or crushed red pepper

  1/2 teaspoon
• Neutral cooking oil

  2 teaspoons
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Eroica Riesling Washington White Wine

  1 bottle, well chilled $25.99

Instructions

1. Preheat a grill to medium-high, about 425°F. Thinly slice 3 green onions, slice 1 medium cucumber into spears, and tear 1/2 cup mint leaves; keep the cucumber separate for serving.
2. Toast 2 tablespoons uncooked jasmine rice in a dry skillet over medium heat for 4–5 minutes, shaking frequently, until deep golden and fragrant. Cool briefly, then grind with a spice grinder or mortar and pestle to a coarse, sandy powder; set aside.
3. Whisk 3 tablespoons lime juice, 1 1/2 tablespoons fish sauce, 2 teaspoons light brown sugar, and 1/2 teaspoon chile flakes in a large bowl until the sugar dissolves.
4. Pat 12 ounces pork tenderloin dry and rub it with 1 teaspoon neutral cooking oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Rub 2 ears corn with 1 teaspoon neutral cooking oil and 1/4 teaspoon kosher salt.
5. Grill the seasoned 12-ounce pork tenderloin for 12–16 minutes, turning every 3–4 minutes, until browned and 145°F at the center. Grill the seasoned 2 ears corn alongside it for 8–10 minutes, turning until lightly charred.
6. Rest the grilled 12-ounce pork tenderloin for 5 minutes, then slice it thinly across the grain. Immediately toss it with all the dressing, the 3 sliced green onions, 1/2 cup torn mint leaves, and the toasted rice powder made from 2 tablespoons jasmine rice.
7. Divide the dressed pork between 2 shallow bowls. Serve each portion with 1 grilled corn ear and half of the cucumber spears on the side.