Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Zucchini

  1 lb $1.79
• Kroger® Fresh Grape Tomatoes

  10 oz $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Kroger® Pearl Couscous

  6 oz $2.49
• Kroger® Whole Garlic Bulbs

  2 cloves $2.49
• Fresh Organic Lemon

  1 $1.29
• Parsley

  1/4 cup chopped $1.29
• Extra-virgin olive oil

  1 1/2 tablespoons
• Dried oregano

  1 1/2 teaspoons
• Water or low-sodium chicken broth

  1 1/4 cups
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon

Instructions

1. Slice the pork crosswise into 1-inch medallions and pat dry. Cut the zucchini into thick half-moons, halve the tomatoes, thinly slice the onion, mince the garlic, zest and juice the lemon, and chop the parsley.
2. Season the pork with 1 teaspoon oregano, 1/2 teaspoon salt, and the black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Sear the pork for 3–4 minutes per side, until browned and the centers reach 145°F. Transfer to a plate and rest for at least 5 minutes.
4. Reduce the heat to medium and add the remaining oil and onion. Cook for 3 minutes, then add the zucchini and cook for 4 minutes until lightly browned but still firm.
5. Stir in the garlic, tomatoes, couscous, remaining oregano, and remaining salt; cook for 1 minute. Pour in the water or broth, scraping up the browned bits.
6. Bring to a simmer, cover, and cook over medium-low heat for 9–10 minutes, stirring once, until the couscous is tender and most of the liquid is absorbed. Stir in the lemon zest, 2 tablespoons lemon juice, and half the parsley; adjust the seasoning.
7. Spoon the zucchini-tomato couscous into shallow bowls, arrange the pork medallions on top, and finish with the remaining parsley and an extra squeeze of lemon.