Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 12–14 oz total (about 3/4 of a 1-lb tenderloin) $3.99/lb (sale)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thinly sliced $4.99
• Simple Truth Organic® Cut and Peeled Baby Carrots (bag) 12 oz $2.99 (1 lb)
• Simple Truth Organic® Butter Lettuce 1 head $3.99
• Organic Jumbo Yellow Onion 1/4 onion, thinly sliced (optional) $2.19/lb
• Olive oil 2 tbsp, divided
• Apple cider vinegar 2 tsp
• Dijon mustard 1 1/2 tsp, divided
• Chicken stock or water 1/3 cup
• Salt and black pepper to taste
• Optional: fresh thyme 1/2 tsp

Instructions

1. Roast the carrots: Heat oven to 425°F. Toss carrots with 1 tbsp olive oil, salt, pepper, and optional thyme. Roast 18–22 minutes, shaking once, until browned and tender.
2. Prep the pork: Slice tenderloin into 8–10 medallions. Season with salt and pepper.
3. Sear the pork: Heat a skillet over medium-high with 1 tsp oil. Sear medallions 2–3 minutes per side until browned and cooked to 145°F. Transfer to a plate to rest.
4. Quick apple pan sauce: Lower heat to medium. Add sliced apple (and onion if using) with a splash of oil if needed. Cook 3–4 minutes until lightly softened. Stir in 1 tsp Dijon, then add stock/water and 1 tsp vinegar. Simmer 2–3 minutes to lightly reduce. Taste; add salt/pepper and a touch more vinegar if you want it brighter.
5. Butter-lettuce salad: Tear lettuce. Whisk 2 tsp olive oil + 1 tsp vinegar + 1/2 tsp Dijon + pinch salt/pepper. Toss lightly.
6. Serve: Plate roasted carrots and salad. Top pork with warm apples and spoon over a little pan sauce.