Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Zucchini

  12 ounces $1.79
• Kroger® Fresh Grape Tomatoes

  10 ounces $2.99
• Private Selection® Walla Walla Sweet Onion

  4 ounces $3.99
• Kroger® Orzo Pasta

  5 ounces $1.33
• Garlic

  3 cloves
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1 1/2 teaspoons
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  3 cups
• Red wine vinegar

  1 tablespoon

Instructions

1. Preheat the oven to 425°F. Cut 12 ounces zucchini into thick half-moons, halve 10 ounces grape tomatoes, slice 4 ounces Walla Walla sweet onion into wedges, and mince 3 garlic cloves, keeping 1 minced garlic clove separate from 2 minced garlic cloves.
2. On a rimmed sheet pan, toss the prepared 12 ounces zucchini, 10 ounces grape tomatoes, and 4 ounces Walla Walla sweet onion with 2 teaspoons olive oil, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast for 8 minutes.
3. Pat 1 pound pork tenderloin dry, then rub it with 1 teaspoon olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat 1 teaspoon olive oil in an oven-safe skillet over medium-high heat and sear the seasoned 1-pound pork tenderloin for 2 minutes per side.
4. Transfer the seared 1-pound pork tenderloin to the sheet pan beside the 26 ounces roasted vegetables. Roast everything for 14–18 minutes, until the center of the pork reaches 145°F and the vegetables are browned at the edges.
5. Meanwhile, bring 3 cups water and 1/4 teaspoon kosher salt to a boil. Add 5 ounces orzo and cook for 8–10 minutes until tender; drain, then toss the cooked 5 ounces orzo with 2 teaspoons olive oil and 1 tablespoon red wine vinegar.
6. Rest the roasted 1-pound pork tenderloin for 5 minutes, then slice it. Divide the cooked 5 ounces orzo, roasted 26 ounces vegetables, and sliced 1-pound pork tenderloin between two plates, spooning the sheet-pan juices over each serving.