Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb 3.99/lb
• Green Cabbage 1 lb, use about 1/2 lb 0.59/lb
• Kroger® Cut and Peeled Baby Carrots 16 oz, use 8 oz 1.99
• Spinach 1/2 bunch or about 4 oz 2.69
• Jumbo Yellow Onions 1 small onion 1.49/lb
• Ginger Root 1 tablespoon, grated 4.99/lb
• Garlic 3 cloves 1.50
• Kroger® Fresh Lemons Bag 1/2 lemon 4.99
• Organic Cilantro 2 tablespoons, chopped 1.99
• Coconut milk 1 can, 13.5 oz
• Chicken broth 1/2 cup
• Curry powder 1 tablespoon
• Ground turmeric 1/2 teaspoon
• Neutral oil 1 tablespoon
• Kosher salt 1 teaspoon
• Black pepper 1/2 teaspoon
• Cooked rice 2 cups, for serving

Instructions

1. Trim 1 pound pork tenderloin and slice it into thin 1/2-inch medallions, then cut larger pieces in half. Season the pork with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon curry powder.
2. Prep the vegetables: thinly slice 1 small yellow onion, grate 1 tablespoon ginger, mince 3 garlic cloves, cut 8 ounces baby carrots on a diagonal into bite-size pieces, thinly slice about 1/2 pound green cabbage, and roughly chop about 4 ounces spinach. Chop 2 tablespoons cilantro and cut 1/2 lemon into wedges.
3. Heat 1 tablespoon neutral oil in a large skillet or Dutch oven over medium-high heat. Add the pork in a single layer and sear for 2 to 3 minutes, stirring once or twice, until lightly browned but not fully cooked through. Transfer the pork to a plate.
4. Reduce the heat to medium. Add the sliced onion and carrots to the same pan. Cook for 4 minutes until the onion softens and the carrots begin to pick up color. Add the grated ginger, minced garlic, and 1/2 teaspoon turmeric and cook for 30 seconds until fragrant.
5. Add the sliced cabbage and stir for 2 minutes so it starts to wilt. Pour in 1 can coconut milk and 1/2 cup chicken broth, scraping up any browned bits. Bring to a gentle simmer.
6. Return the pork and any juices to the pan. Simmer for 6 to 8 minutes, stirring occasionally, until the pork is just cooked through and the carrots are tender. Stir in the chopped spinach and cook 1 minute until wilted. Add a squeeze of lemon juice to brighten the sauce. Taste and add the remaining 1/2 teaspoon kosher salt if needed.
7. Serve the curry over 2 cups hot cooked rice. Finish with the chopped cilantro on top.
8. Plate in shallow bowls with the rice slightly off-center, spoon the curry over and around it, and make sure the bright carrots and greens are visible on top for contrast.