Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless (sale) 12–14 oz pork loin (2 thick cutlets or medallions) $1.99/lb
• Fresh Large Ruby Red Grapefruit 1 grapefruit (you’ll use 1/2 for juice, 1/2 for segments) $1.59 each
• Organic Kale (in-season winter greens) 8–10 oz kale, stems removed, leaves chopped $2.49
• Jumbo Yellow Onion 1/2 medium onion, thinly sliced (~3/4 cup) $0.99/lb
• Spice World® Fresh Diced Garlic 1 tsp (or 2 cloves garlic), minced $3.49
• Olive oil 2 tbsp, divided
• Dijon mustard (optional but great) 1 tsp
• Honey or brown sugar 1–2 tsp
• Apple cider vinegar or white wine vinegar 1 tsp
• Red pepper flakes (optional) pinch
• Kosher salt 1 tsp, divided (to taste)
• Black pepper 1/2 tsp (to taste)

Instructions

1. Prep the pork: Pat dry 12–14 oz pork loin. Slice into 2 thick cutlets (or 6–8 medallions). Season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper.
2. Prep the grapefruit: Juice 1/2 grapefruit (you want ~3–4 tbsp juice). Segment the other 1/2 grapefruit over a bowl to catch any juices; set segments aside.
3. Prep the greens: Remove stems from 8–10 oz kale and chop leaves. Thinly slice 1/2 medium yellow onion. Mince 1 tsp garlic (or 2 cloves).
4. Sear on the stove: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pork and sear until nicely browned, 3–4 minutes per side (medallions: ~2 minutes per side). Transfer pork to a plate to rest.
5. Build the quick grapefruit pan sauce: Reduce heat to medium. In the same skillet add the sliced onion and cook 2–3 minutes. Add 1 tsp minced garlic and cook 30 seconds. Stir in the grapefruit juice (3–4 tbsp), any grapefruit-segment juices from the bowl, 1 tsp vinegar, 1 tsp Dijon (optional), and 1–2 tsp honey. Simmer 1–2 minutes, scraping up browned bits.
6. Finish the pork: Return pork (and any juices on the plate) to the skillet. Simmer gently until pork reaches 145°F, about 2–5 minutes depending on thickness. Turn off heat and spoon sauce over pork.
7. Sauté the kale (stove): In a second skillet (or wipe out the first and do this while pork rests), heat 1 tbsp olive oil over medium heat. Add chopped kale, 1/4 tsp salt, and a pinch of red pepper flakes (optional). Toss and cook until wilted and tender, 4–6 minutes. Add a splash of water if it looks dry.
8. Serve: Plate pork, spoon grapefruit-onion sauce over top, and add grapefruit segments on the side (or on top). Serve with the sautéed kale.