Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

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

  2 ears $0.75
• Fresh Yellow Nectarine

  1 medium (about 6 oz) $1.99
• Green Onions

  2 green onions $1.19
• Fresh Organic Lime

  1 lime $1.29
• Neutral oil

  2 tablespoons
• Light brown sugar

  2 teaspoons
• Ground allspice

  1 teaspoon
• Dried thyme

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Husk 2 ears sweet corn, pat 1 pound pork tenderloin dry, dice 1 medium nectarine, thinly slice 2 green onions, and zest and halve 1 lime.
2. Mix 2 teaspoons brown sugar, 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, the zest of 1 lime, and 1 tablespoon neutral oil. Rub the mixture evenly over 1 pound pork tenderloin and let stand for 10 minutes.
3. Brush 2 ears sweet corn with 1 tablespoon neutral oil. Grill 1 pound seasoned pork tenderloin and 2 ears sweet corn over direct heat, turning both every 3 to 4 minutes.
4. Remove 2 ears sweet corn when lightly charred and tender, after 10 to 12 minutes. Continue grilling 1 pound pork tenderloin until its thickest point reaches 145°F, about 12 to 16 minutes total; transfer it to a board and rest for 5 minutes.
5. Combine 1 medium diced nectarine, 2 sliced green onions, the juice of 1 lime, and 1/4 teaspoon kosher salt to make the salsa.
6. Slice 1 pound rested pork tenderloin and divide it between two plates; serve each portion with 1 ear grilled sweet corn and half of the nectarine-lime salsa.