Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb pork tenderloin $3.99 sale (reg $4.99)
• Private Selection™ Petite Potatoes With Herbes De Provence Seasoning Blend 1 (16 oz) bag $4.99
• Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1/2 small onion, thinly sliced (optional) $3.99
• Pantry: olive oil 2–3 tbsp
• Pantry: butter (optional) 1 tbsp
• Pantry: broth (chicken) 1/2 cup
• Pantry: Dijon mustard (optional) 1 tsp
• Pantry: dried thyme or Italian seasoning 1 tsp
• Pantry: salt & black pepper to taste
• Pantry: lemon or splash of vinegar (optional) 1 tsp, to brighten sauce

Instructions

1. Prep: Heat oven to 425°F. Pat pork dry. Trim any silver skin. Slice into 1-inch medallions; season with salt, pepper, and dried thyme/Italian seasoning. Slice mushrooms; mince garlic; slice onion if using.
2. Roast potatoes (oven): Toss seasoned petite potatoes with 1 tbsp olive oil (even if they’re pre-seasoned, a little oil helps crisping). Spread on a sheet pan; roast 22–28 minutes, turning once, until browned and tender.
3. Sear pork (stove): Heat 1 tbsp olive oil in a large skillet over medium-high. Sear medallions 2–3 minutes per side until browned and just cooked through (145°F). Transfer to a plate and tent loosely with foil.
4. Sauté mushrooms (stove): Lower heat to medium. Add a touch more oil if dry, then mushrooms (and onion if using) with a pinch of salt. Cook 6–8 minutes until mushrooms give up liquid and start to brown.
5. Make pan sauce: Add garlic for 30 seconds. Stir in broth and Dijon (if using), scraping up browned bits. Simmer 2–3 minutes until slightly reduced. Swirl in 1 tbsp butter if you want a silkier sauce; finish with a squeeze of lemon or tiny splash of vinegar.
6. Serve: Return pork (and any juices) to the skillet for 30 seconds to warm. Plate with roasted potatoes; spoon mushroom pan sauce over pork.