Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $4.99
• Napa Cabbage

  12 oz $2.99
• Kroger® Jasmine Rice

  1/2 cup, dry $3.69
• Organic Ginger Root

  1-inch piece $3.99
• Green Onions

  2 $1.19
• Fresh Organic Limes - Each

  1 $1.29
• Garlic

  2 cloves
• Low-sodium soy sauce

  1 tablespoon
• Fish sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  1/2 teaspoon, plus to taste
• Black pepper

  1/4 teaspoon
• Red pepper flakes

  1/4 teaspoon, optional

Instructions

1. Thinly slice the Napa cabbage, grate the ginger, mince the garlic, and separate the sliced green-onion whites from the greens. Whisk the juice of half the lime with the soy sauce, fish sauce, brown sugar, and 2 tablespoons water.
2. Rinse the rice, combine it with 3/4 cup water in a small saucepan, and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, pat the pork dry and cut it crosswise into 1-inch medallions. Season with the turmeric, salt, black pepper, and optional red pepper flakes.
4. Heat the oil in a large skillet over medium-high heat. Sear the pork for 3–4 minutes per side, or until browned and the centers reach 145°F. Transfer to a plate and rest for at least 3 minutes.
5. Lower the heat to medium. Add the ginger, garlic, and green-onion whites to the same skillet and stir for 30 seconds. Add the cabbage and cook for 4 minutes, stirring, until crisp-tender.
6. Pour in the lime-soy mixture and toss for 1–2 minutes, scraping up the browned bits. Fluff the rice, divide it between two plates, and top with the cabbage and pork; garnish with green-onion tops and the remaining lime wedges.