Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin, 1 lb 1 lb $3.99 sale (reg $4.99)
• Simple Truth Organic® Whole Carrots Bag, 2 lb ~3/4 lb carrots (about 4–5 medium), remainder saved $2.79
• Green Cabbage ~1/2 lb (about 3 cups shredded) $0.89/lb
• Fresh Organic Limes - Each 1 lime $0.99
• Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
• Jumbo Sweet Onions 1/4 onion, thinly sliced $1.39/lb
• Neutral oil (pantry) 2 tbsp
• BBQ sauce (pantry) 1/3 cup
• Smoked paprika (pantry) 1 tsp
• Kosher salt + black pepper (pantry) to taste
• Optional: apple cider vinegar (pantry) 1–2 tsp

Instructions

1. Prep: heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Prep the veg: peel and cut ~3/4 lb carrots into 2–3 inch sticks. Thinly slice 1/4 sweet onion. Put carrots + onion on the sheet pan.
3. Season carrots: toss carrots + onion with 1 tbsp neutral oil, 1/2 tsp kosher salt, and black pepper. Spread into a single layer.
4. Prep pork: pat dry 1 lb pork tenderloin. Rub with 1 tbsp neutral oil, 1 tsp smoked paprika, 3/4 tsp kosher salt, and black pepper. Place on the same sheet pan (leave space from carrots).
5. Roast: bake 18–25 minutes, until pork reaches 145°F in the thickest part and carrots are tender and browned. (If carrots need more time, pull pork to rest and keep carrots roasting 5–8 minutes.)
6. Glaze: in the last 5 minutes, brush pork with 1/3 cup BBQ sauce and return to oven to set the glaze.
7. Rest & slice: rest pork 5–8 minutes, then slice into medallions.
8. Make slaw: finely shred ~1/2 lb green cabbage (about 3 cups). Toss with juice of 1 lime, 1 tbsp diced garlic, 1–2 tsp apple cider vinegar (optional), 1/2 tsp salt, and a few cracks of pepper. Add a drizzle of oil if you like it richer.
9. Serve: plate sliced BBQ pork with roasted carrots and a big mound of lime-garlic cabbage slaw.