Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Fresh Red Hothouse Bell Pepper

  1 large pepper $1.67
• Red Potatoes

  12 oz $1.29
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Sweet Onions

  4 oz $1.19
• Garlic

  2 cloves $0.79
• Organic Italian Parsley

  2 tablespoons chopped $1.99
• Water

  1/2 cup
• Olive oil

  2 tablespoons
• Smoked paprika

  1 1/2 teaspoons
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  2 3/4 teaspoons
• Black pepper

  3/4 teaspoon
• Red wine vinegar

  1 tablespoon

Instructions

1. Halve 12 oz red potatoes; thinly slice 1 large red bell pepper and 4 oz sweet onion; mince 2 garlic cloves; chop 8 oz Roma tomatoes and 2 tablespoons parsley; then cut 12 oz pork tenderloin crosswise into six medallions and pat dry.
2. Place 12 oz halved red potatoes, 1/2 cup water, and 3/4 teaspoon kosher salt in a large skillet. Cover and simmer over medium heat for 10 minutes, then uncover and let the water evaporate.
3. Add 1 tablespoon olive oil to the 12 oz potatoes and cook them cut-side down for 6–8 minutes, until crisp and tender; transfer the 12 oz cooked potatoes to a plate and tent loosely with foil.
4. Add 1/2 tablespoon olive oil, 1 sliced red bell pepper, 4 oz sliced sweet onion, and 3/4 teaspoon kosher salt to the skillet. Cook over medium heat for 6 minutes, then add 2 minced garlic cloves, 8 oz chopped Roma tomatoes, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, and 1/4 teaspoon black pepper; cook for 5 minutes, stir in 1 tablespoon red wine vinegar, and transfer all of the piperade to a bowl.
5. Season 12 oz pork medallions evenly with 1 1/4 teaspoons kosher salt, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Heat 1/2 tablespoon olive oil in the skillet over medium-high heat and sear the 12 oz pork for 2–3 minutes per side, until the centers reach 145°F.
6. Transfer the 12 oz pork to a clean plate and rest for 5 minutes. During the final 2 minutes, return all of the piperade to the skillet over low heat and stir until hot.
7. Divide 12 oz crisp potatoes and all of the hot piperade between two plates, top with 12 oz rested pork medallions, and garnish with 2 tablespoons chopped parsley.