Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Roma Tomato

  8 oz $1.49
• Fresh Anaheim Pepper

  1 pepper (about 4 oz) $1.79
• Garlic

  1 clove $0.79
• Olive oil

  2 tablespoons
• Ancho chile powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Dried Mexican oregano

  1/2 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon
• Fresh lime juice

  2 tablespoons
• Fresh cilantro

  1/4 cup

Instructions

1. Prepare a medium, two-zone grill with one side for direct heat and one side for indirect heat. Shuck 2 ears corn, dice 8 oz Roma tomato, mince 1 garlic clove, and chop 1/4 cup cilantro.
2. Combine 1 tablespoon olive oil, 1 minced garlic clove, 1 1/2 teaspoons ancho chile powder, 1 teaspoon cumin, 1/2 teaspoon Mexican oregano, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Rub the mixture over 1 lb pork tenderloin and let it stand for 10 minutes.
3. Coat 2 ears corn and 1 Anaheim pepper (about 4 oz) with 1 tablespoon olive oil.
4. Place the seasoned 1 lb pork tenderloin over indirect heat and grill with the lid closed, turning every 4–5 minutes, until it reaches 145°F, about 14–18 minutes. At the same time, grill 2 oiled ears corn and 1 oiled Anaheim pepper over direct heat for 8–10 minutes, turning until charred in spots.
5. Rest the grilled 1 lb pork tenderloin for 5 minutes. Place the grilled 1 Anaheim pepper (about 4 oz) in a covered bowl for the same 5 minutes, then peel, stem, and seed it.
6. Cut the kernels from the 2 grilled ears corn and dice the peeled 1 Anaheim pepper (about 4 oz). Toss them with 8 oz diced Roma tomato, 2 tablespoons lime juice, 1/4 cup chopped cilantro, and 1/2 teaspoon kosher salt.
7. Slice the rested 1 lb pork tenderloin across the grain, divide it between two plates, and serve with all of the charred corn salsa.