Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $3.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Red Potatoes

  12 oz $1.29
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.49
• Olive oil

  2 tablespoons
• Dijon mustard

  2 tablespoons
• Garlic

  2 cloves, minced
• Caraway seeds

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/2 teaspoon
• Low-sodium chicken broth

  1/2 cup
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Unsalted butter

  1 tablespoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with foil or parchment paper.
2. Cut 12 ounces red potatoes into 3/4-inch pieces, then toss them on the pan with 1 tablespoon olive oil, 1/2 teaspoon caraway seeds, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Roast for 10 minutes.
3. While the potatoes roast, pat 1 pound pork tenderloin dry. Combine 2 teaspoons olive oil, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; rub the mixture over the pork. Add it to the pan after the potatoes have roasted for 10 minutes, then roast for 5 minutes.
4. Toss 12 ounces green beans with 1 teaspoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Add them to the pan and roast everything for 15–18 minutes, until the center of the 1-pound pork tenderloin reaches 145°F and the vegetables are browned and tender.
5. Transfer the roasted 1-pound pork tenderloin to a board and rest it for 5 minutes. Meanwhile, simmer 1/2 cup chicken broth, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and 1 teaspoon honey in a small saucepan for 3 minutes; remove from the heat and stir in 1 tablespoon unsalted butter and 2 tablespoons chopped dill.
6. Slice the rested 1-pound pork tenderloin and divide it between two plates with the roasted potatoes and green beans; spoon the mustard-dill sauce over the pork and serve.