Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Roma Tomato

  8 oz $1.49
• Red Potatoes

  12 oz $1.29
• Jumbo Red Onions

  6 oz $1.19
• Fresh Jalapeno Peppers

  1 oz $1.99
• Garlic

  2 cloves $0.79
• Neutral cooking oil

  2 tablespoons
• Water

  2 tablespoons
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Low-sodium soy sauce

  1 1/2 tablespoons
• Red wine vinegar

  1 tablespoon
• Ground cumin

  1/2 teaspoon
• Brown sugar

  1 teaspoon

Instructions

1. Preheat the oven to 200°F. Cut 12 oz Red Potatoes into 1/2-inch pieces. Slice 1 lb Kroger® Fresh Natural Pork Tenderloin across the grain into 1/2-inch strips, toss with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, and rest for 10 minutes. Slice 6 oz Jumbo Red Onions into thick wedges, cut 8 oz Fresh Roma Tomato into wedges, thinly slice 1 oz Fresh Jalapeno Peppers, and mince 2 cloves Garlic, keeping the tomatoes separate. Mix 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon red wine vinegar, 1/2 teaspoon ground cumin, and 1 teaspoon brown sugar in a small bowl.
2. Microwave the prepared potato pieces, covered, with 2 tablespoons water for 5 minutes, then drain. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat; add the potato pieces and 1/2 teaspoon kosher salt, then sear for 8–10 minutes. Transfer them to an oven-safe plate and keep warm in the 200°F oven.
3. Heat 2 teaspoons neutral cooking oil in the same skillet over high heat. Add the seasoned strips in one layer and sear for about 2 minutes per side; transfer them to a clean plate.
4. Heat 1 teaspoon neutral cooking oil in the skillet over high heat. Add the prepared onion, jalapeño, and garlic mixture with 1/4 teaspoon kosher salt; stir-fry for 2 minutes. Add the prepared tomato wedges and stir-fry for 1 minute, leaving them colorful and slightly firm.
5. Pour the prepared sauce into the skillet and return the seared strips. Toss for 1–2 minutes, until everything is glossy and the meat reaches 145°F; remove the skillet from the heat.
6. Divide the warm crisped pieces between two plates, top with the glossy pork-and-vegetable mixture, and spoon the pan sauce over each serving.