Careme

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece (on sale) ~1 lb total (2 small steaks) $2.49/lb (sale)
• Fresh Ripe Whole Pineapple 2 cups diced (about 1/3–1/2 pineapple) $2.99
• Organic Jalapeno Peppers 1 small, minced (optional for heat) $4.99/lb
• Organic Lacinato Kale 1 bunch (or 1 ct) $2.79
• Organic Cucumber 1, diced (optional, for salad bulk) $1.69
• Pantry: lime (or lemon) 1 (juice + zest if you like)
• Pantry: olive oil 3 Tbsp
• Pantry: honey or sugar 1–2 tsp (optional, to balance)
• Pantry: smoked paprika 1 tsp
• Pantry: cumin 1/2 tsp
• Pantry: salt & black pepper to taste
• Pantry: red wine vinegar or apple cider vinegar 1 Tbsp
• Pantry: cooked rice or tortillas (optional starch) to serve, optional

Instructions

1. Prep: Heat grill to medium-high. Pat pork dry. Dice pineapple. Mince jalapeño (if using). Strip kale leaves from stems and thin-slice.
2. Season pork: Rub pork with 1 Tbsp olive oil, smoked paprika, cumin, salt, and pepper.
3. Grill pork: Grill 4–6 minutes per side (depending on thickness) until nicely charred and 140–145°F inside. Rest 5 minutes before slicing.
4. Make warm pineapple relish (stove or grill): In a small skillet over medium heat (or in a grill-safe pan), add 1 tsp oil. Add pineapple and a pinch of salt; cook 3–4 minutes until edges caramelize. Stir in jalapeño, 1 Tbsp lime juice, and 1–2 tsp honey (optional). Cook 30 seconds and remove from heat.
5. Quick kale salad: In a bowl, toss kale with 2 Tbsp olive oil, 1 Tbsp vinegar, remaining lime juice, salt, and pepper. Massage/squeeze 30 seconds to tenderize. Fold in diced cucumber if using.
6. Serve: Slice pork. Spoon pineapple relish over the top and serve with the kale salad. Add rice or tortillas if you want a bigger, starchier meal.