Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F, and clean and oil the grates.

2. 2.

   Slice 1 pound Kroger® Fresh Natural Pork Loin Boneless across the grain into four 1/2-inch-thick chops. Season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; set aside as the seasoned pork.

3. 3.

   Make the paprika marinade by whisking together:

   • 2 cloves garlic, finely grated
   • 1 1/2 tablespoons extra-virgin olive oil
   • 1 tablespoon sherry vinegar
   • 1 teaspoon honey
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon ground cumin

   Coat the seasoned pork with the marinade and let stand for 15 minutes while preparing the vegetables.

4. 4.

   Husk 2 ears Fresh Sweet Corn on the Cob-Each. Core and dice 8 ounces Fresh Roma Tomato, and finely dice 2 ounces Jumbo Red Onions; keep the tomato and onion together for the salad.

5. 5.

   Rub the corn with 1/2 tablespoon extra-virgin olive oil and season it with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Grill the corn for 10–12 minutes, turning occasionally, until tender and charred. During its final 8 minutes, scrape excess marinade from the pork and grill it for 3–4 minutes per side, until browned and the center reaches 145°F.

6. 6.

   Transfer the pork to a clean plate and rest it for 5 minutes. Let the corn cool just enough to handle while the pork rests.

7. 7.

   Cut the grilled kernels from the cobs and combine them with the prepared tomato and onion. Add:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon sherry vinegar
   • 2 tablespoons chopped flat-leaf parsley
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Toss the charred-corn salad and adjust only the finishing salt if needed.

8. 8.

   Divide the charred-corn salad between two plates and arrange two grilled pork pieces alongside each portion; spoon any resting juices over the pork and serve.