Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Zucchini

  1 medium, diced $1.79
• Fresh Sweet Corn on the Cob-Each

  2 ears, kernels cut from cobs $0.99
• Fresh Roma Tomato

  1 large, diced $1.49
• Jumbo Red Onions

  1/2 small, diced $1.19
• Fresh Medium Ripe Avocado

  1, diced $1.00
• Fresh Organic Lime

  1 $1.29
• Organic Cilantro

  1/4 cup chopped $1.69
• Corn tortillas

  4 small
• Olive or neutral oil

  1 tablespoon
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Dice the zucchini, tomato, and red onion; cut the corn kernels from the cobs, chop the cilantro, dice the avocado, and cut the lime into wedges. Slice the pork crosswise into four thick medallions.
2. Combine the chili powder, cumin, oregano, garlic powder, salt, and pepper. Pat the pork dry and coat it evenly with half of the spice mixture.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat. Sear the pork for 3–4 minutes per side, until browned and the centers reach 145°F. Transfer to a plate and rest for 5 minutes.
4. While the pork rests, add the remaining teaspoon oil and the red onion to the skillet. Cook for 2 minutes, then add the zucchini, corn, and remaining spice mixture; cook for 6–7 minutes, stirring occasionally, until crisp-tender and lightly charred.
5. Fold in the tomato and cook for 1 minute. Remove from the heat, squeeze half the lime over the vegetables, and stir in half the cilantro. Taste and adjust the salt.
6. Warm the tortillas in a dry skillet or directly over a low gas flame for about 30 seconds per side, keeping them wrapped in a clean towel.
7. Divide the zucchini-corn skillet between plates, top with the rested pork and avocado, and serve with warm tortillas, remaining cilantro, and lime wedges.