Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb tenderloin, silver skin removed if needed $3.99/lb (sale)
• Green Savoy Cabbage 8 oz, thinly sliced (about 3 packed cups) $2.69/lb
• Cucumber 1, thinly sliced or julienned $0.99 each
• Organic Cilantro 1/4 cup leaves, chopped (optional but great) $1.99
• Fresh Organic Limes - Each 1 lime (2 tbsp juice + zest optional) $1.29 each
• Maple syrup or honey 1 1/2 tbsp
• Olive oil 1 tbsp
• Garlic 1 clove, grated/minced $1.50 each (bulb)
• Mayonnaise (or yogurt) 2 tbsp mayo (or 1 tbsp mayo + 1 tbsp yogurt)
• Dijon mustard 1 tsp
• Kosher salt 1 tsp, divided
• Black pepper 1/2 tsp, divided
• Red pepper flakes or hot sauce (optional) Pinch

Instructions

1. Prep grill: heat grill to medium-high (about 450°F). Clean and oil grates.
2. Make maple-lime glaze: whisk 2 tbsp lime juice, 1 1/2 tbsp maple syrup (or honey), 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp kosher salt, and 1/4 tsp black pepper. (Add pinch red pepper flakes if you like heat.)
3. Season pork: pat dry 1 lb pork tenderloin. Brush all over with half the glaze (save the rest for finishing).
4. Grill pork: place tenderloin on grill. Cook 12–18 minutes total, turning every 3–4 minutes, until it reaches 140–145°F in the thickest part.
5. Rest and finish: move pork to a plate, brush with remaining glaze, and rest 5–8 minutes (it will carryover-cook).
6. Make slaw (while pork grills): toss 8 oz thin-sliced savoy cabbage + 1 sliced cucumber. Whisk dressing: 2 tbsp mayo (or mayo/yogurt combo), 1 tsp Dijon, 1 tbsp lime juice (from the same lime), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss with slaw. Fold in 1/4 cup chopped cilantro if using.
7. Serve: slice pork into 1/2-inch medallions. Divide pork and slaw between 2 plates.