Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99
• Sweet Potato 1 lb $2.49
• Green Cabbage 1 lb $0.59
• Kroger® Tri-Color Bell Peppers 20 oz $3.99
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Ginger Root 1 lb $4.99
• Garlic 1 ct $1.50
• Green Onions 1 each $1.50
• Fresh Large Green Bell Pepper 1 ct $1.50
• Fresh Organic Lime - Each 1 each $1.29

Instructions

1. Preheat the oven to 425°F and heat a large skillet or wok on the stove over medium-high heat. Trim 1 lb Kroger® Fresh Natural Pork Tenderloin of any silver skin, then slice into thin medallions and cut those into bite-size strips.
2. Peel 1 lb Sweet Potato and slice into 1/2-inch thick rounds or half-moons. Toss with salt, pepper, and a little oil. Spread on a sheet pan and roast for 20 to 25 minutes, flipping once, until browned on the edges and tender in the center.
3. While the sweet potatoes roast, thinly slice about 3 cups from the 1 lb Green Cabbage. Slice 1/2 of the 20 oz Kroger® Tri-Color Bell Peppers into thin strips. Slice the 8 oz Kroger® Sliced White Mushrooms. Julienne 1 tablespoon Ginger Root, mince 3 cloves from the 1 ct Garlic, thinly slice the 1 each Green Onions, and juice the 1 Fresh Organic Lime - Each.
4. Season the sliced 1 lb Kroger® Fresh Natural Pork Tenderloin with salt and pepper. Add it to the hot skillet with a little oil and sear for 2 to 3 minutes, stirring only occasionally so the edges color. Transfer to a plate; it will finish cooking later.
5. In the same skillet, add the sliced 8 oz Kroger® Sliced White Mushrooms and cook until they lose moisture and brown lightly, about 4 minutes. Add the sliced 1/2 of the 20 oz Kroger® Tri-Color Bell Peppers, 3 cups Green Cabbage, 1 tablespoon julienned Ginger Root, and 3 cloves minced Garlic. Stir-fry 3 to 4 minutes until the cabbage softens but still has bite.
6. Return the seared 1 lb Kroger® Fresh Natural Pork Tenderloin to the skillet. Add a splash of water, half the juice from the 1 Fresh Organic Lime - Each, and the sliced 1 each Green Onions. Toss over high heat for 1 to 2 minutes until the pork is just cooked through and the pan looks glossy rather than wet.
7. For a fresh garnish, dice the 1 ct Fresh Large Green Bell Pepper very finely and toss with the remaining lime juice and a pinch of salt for a quick raw salsa effect.
8. To plate, arrange the roasted 1 lb Sweet Potato rounds in a slightly overlapping line on each plate. Spoon the pork, cabbage, pepper, and mushroom stir-fry over and beside them, letting some sweet potato stay visible. Top with the raw lime-green pepper garnish and extra green onion.
9. Serve hot. Pinot Noir gives earthy support to the mushrooms and pork, while Riesling is excellent if you want a brighter contrast with the ginger and lime.