Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

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

  2 ears $0.75
• Fresh Roma Tomato

  8 oz $1.49
• Private Selection™ Mild Hatch Chile Peppers

  4 oz $1.79
• Garlic

  1 clove $0.79
• Olive oil

  2 tablespoons
• Ancho chile powder

  1 teaspoon
• Unsweetened cocoa powder

  1 teaspoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/2 teaspoon
• Honey

  1 teaspoon
• Apple cider vinegar

  1 tablespoon
• Fresh cilantro

  1/4 cup

Instructions

1. Heat a grill to medium-high. Pat 1 lb pork tenderloin dry; shuck 2 ears corn, dice 8 oz Roma tomato, halve and seed 4 oz Hatch chile, mince 1 garlic clove, and chop 1/4 cup cilantro.
2. Mix 1 tablespoon olive oil, 1 teaspoon ancho chile powder, 1 teaspoon cocoa powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon honey, and 1 minced garlic clove. Rub the mixture over the prepared 1 lb pork tenderloin and let it stand for 10 minutes.
3. Coat 2 ears corn and 4 oz halved Hatch chile with 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Grill the coated 1 lb pork tenderloin, 2 ears corn, and 4 oz Hatch chile, turning occasionally; remove the vegetables after 8–10 minutes and cook the pork for 14–18 minutes, until its center reaches 145°F.
4. Rest the grilled 1 lb pork tenderloin for 5 minutes. Let the grilled 2 ears corn and 4 oz Hatch chile cool for 3 minutes while the pork rests.
5. Cut the kernels from the 2 grilled ears corn and dice the grilled 4 oz Hatch chile. Toss both with 8 oz diced Roma tomato, 1 tablespoon apple cider vinegar, and 1/4 cup chopped cilantro.
6. Slice the rested 1 lb pork tenderloin across the grain, divide it between two plates, and spoon all of the charred corn salsa alongside.