Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Private Selection® Walla Walla Sweet Onions

  6 ounces $3.99
• Kroger® Whole Garlic Bulbs

  2 cloves $2.49
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Limes

  3 tablespoons juice $1.29
• Orange juice

  1/4 cup
• Olive oil

  1 tablespoon
• Unsalted butter

  1 tablespoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Slice 1 pound pork tenderloin into eight even medallions. Thinly slice 6 ounces Walla Walla sweet onion, cut the kernels from 2 ears sweet corn, and chop 1/4 cup cilantro.
2. Mince 2 garlic cloves and whisk them with 3 tablespoons lime juice and 1/4 cup orange juice. Season the 1 pound of pork medallions with 1 teaspoon ground cumin, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the 1 pound of seasoned pork medallions for about 3 minutes per side, until browned and their centers reach 145°F; transfer them to a plate and rest for at least 5 minutes.
4. Reduce the heat to medium and melt 1 tablespoon unsalted butter in the same skillet. Add the kernels from 2 ears sweet corn, 6 ounces sliced Walla Walla sweet onion, and 1/4 teaspoon kosher salt; sauté for 6–8 minutes, until lightly caramelized, then transfer the sauté to a bowl.
5. Pour the prepared citrus-garlic mixture into the skillet and simmer for 2 minutes, scraping up the browned bits, until slightly reduced.
6. Divide the rested medallions between two plates, spoon the reduced mojo over them, and serve with the warm corn-onion sauté finished with 1/4 cup chopped cilantro.