Careme

Ingredients

• Kroger® Teriyaki Seasoned Pork Filet, 1.7 lb About 3/4 to 1 lb pork filet for 2 people (save the rest for another meal) $6.00 sale
• Organic Red Cabbage 8 oz cabbage, thinly sliced $1.99/lb
• Simple Truth Organic® Whole Carrots Bag, 2 lb 3/4 lb carrots, peeled and cut into sticks $2.99
• Fresh Onions - Private Selection® Peruvian Gold Sweet Onion 3 lb bag 1/4 onion, very thinly sliced (optional in slaw) $3.50 sale
• Pantry: olive oil 2 1/2 tbsp, divided
• Pantry: salt & black pepper to taste
• Pantry: vinegar (apple cider or rice vinegar) 2 tbsp
• Pantry: mayo or plain yogurt (optional) 1 tbsp (optional for creamy slaw)

Instructions

1. Prep: Heat oven to 425°F for the carrots. Preheat grill to medium-high (or heat a grill pan on the stove).
2. Roast carrots (oven): Toss 3/4 lb carrot sticks with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a sheet pan and roast at 425°F until browned and tender, 18–25 minutes, turning once halfway through.
3. Prep slaw: Thinly slice 8 oz red cabbage. Optional: thinly slice 1/4 sweet onion. Toss with 2 tbsp vinegar, 1/2 tbsp olive oil, 1/2 tsp salt, and black pepper. Optional creamy version: add 1 tbsp mayo or yogurt. Let sit while you cook pork (it softens and gets tangy).
4. Grill pork: Use about 3/4 to 1 lb of the $6 sale teriyaki pork filet (save the rest). Pat dry if it’s very wet. Grill over medium-high, turning every 2–3 minutes, until nicely charred and the thickest part hits 145°F, about 12–18 minutes total (time depends on thickness).
5. Rest + glaze: Rest pork 5 minutes. Slice. Drizzle any juices over slices. (If your tenderloin came with extra teriyaki seasoning/liquid, brush a little on during the last 1–2 minutes of grilling for a glossy finish—don’t burn it.)
6. Serve: Plate sliced pork with roasted carrots and the tangy red-cabbage slaw. Repeat: for best texture, keep slaw cool-ish and carrots hot on the plate.