Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F, with a grill-safe skillet on one side of the grate.

2. 2.

   Pat 12 ounces Kroger® Fresh Natural Pork Loin Boneless dry and cut it crosswise into two equal steaks. Coat and season with:

   • 2 teaspoons olive oil
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried thyme
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Let the seasoned pork stand for 15 minutes while the grill heats.

3. 3.

   Meanwhile, core and thinly slice 1 Fresh Large Green Bell Pepper, thinly slice 6 ounces Jumbo Yellow Onions, core and chop 12 ounces Fresh Roma Tomato, and peel and mince 2 garlic cloves.

4. 4.

   Add 4 teaspoons olive oil to the hot skillet. Add the prepared pepper and onion; grill with the lid closed, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.

5. 5.

   Stir the prepared garlic and 1/2 teaspoon smoked paprika into the pepper mixture and cook for 30 seconds. Add the prepared tomato, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Close the grill and cook, stirring occasionally, until saucy but still chunky, 7 to 9 minutes. Stir in 2 teaspoons sherry vinegar to finish the piperade.

6. 6.

   While the piperade cooks, grill the seasoned pork for 3 to 5 minutes per side, closing the lid between turns, until the center reaches 140°F. Transfer it to a board and rest for 5 minutes.

7. 7.

   Spoon the piperade onto two plates, slice the rested pork across the grain, and arrange it over the vegetables.

Want more detail? See the temperature guide.