Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb (2 thick chops or cut into 2 portions) $2.99 (sale) / 1 lb
• Loose Red Beets (or Golden Beets) 2 medium beets (about 3/4 lb), peeled and cut into 1-inch wedges $2.89 / 1 lb
• Jumbo Yellow Onions 1/2 large onion, sliced (about 1 cup) $1.29 (sale) / 1 lb
• Simple Truth Organic® Low Sodium Chicken Broth 1/2 cup $1.99 (sale) / 32 oz
• Butter 1 tbsp —
• Olive oil 1 1/2 tbsp, divided —
• Dijon mustard 1 tsp —
• Apple cider vinegar (or lemon juice) 1 tsp —
• Salt 1 tsp, divided —
• Black pepper 1/2 tsp —
• Optional: Simple Truth Organic® Thyme 1–2 sprigs (or 1/2 tsp dried) $2.79 / 0.5 oz

Instructions

1. Prep the oven: heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Prep the beets and onions: toss 2 medium peeled beets (cut into 1-inch wedges) and 1/2 sliced onion with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and thyme if using. Spread on the sheet pan.
3. Roast the veg: roast at 425°F for 25–30 minutes, tossing once halfway, until beets are tender when pierced.
4. Prep the pork: pat 1 lb pork loin portions dry. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Sear the pork (stove): heat 1/2 tbsp olive oil in a skillet over medium-high. Sear pork 3 minutes per side until well browned.
6. Finish pork in the oven: transfer skillet to the oven (or move pork to a small baking dish) and roast 8–12 minutes until 145°F in the thickest part. Rest 5 minutes.
7. Make the pan sauce: return skillet to medium heat. Add 1/2 cup low-sodium chicken broth, scraping up browned bits. Whisk in 1 tsp Dijon and 1 tsp vinegar. Simmer 2–3 minutes until slightly reduced. Turn off heat and whisk in 1 tbsp butter. Taste and add a pinch of salt/pepper if needed.
8. Serve: plate roasted beets/onions and sliced pork. Spoon pan sauce over pork (and a little over the beets if you like).