Careme

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Carrots 3/4 lb $1.69/lb
• Jumbo Yellow Onion 1/2 medium $1.49/lb
• Garlic 2 cloves $1.50 each
• Fresh Lemon 1 $1.69 each
• Rosemary 1 tsp chopped $2.79/0.5 oz

Instructions

1. Prep 1 lb pork tenderloin ($3.99 sale) by trimming any silver skin if needed. Cut 3/4 lb carrots ($1.27 from $1.69/lb) into long thick pieces. Thinly slice 1 lb green cabbage ($0.59 sale). Slice 1/2 medium yellow onion (about $0.40). Mince 2 garlic cloves (about $0.20). Zest and juice 1 lemon ($1.69). Chop 1 tsp rosemary (about $0.50).
2. Heat the oven to 425°F. Toss the 3/4 lb carrots ($1.27) with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half the 1 tsp chopped rosemary. Spread on a sheet pan and roast for 20 to 25 minutes, turning once, until browned and tender.
3. While the carrots roast, season the 1 lb pork tenderloin ($3.99 sale) with 3/4 teaspoon salt, 1/4 teaspoon black pepper, the remaining chopped rosemary, and a little lemon zest from the 1 lemon ($1.69). Heat 1 tablespoon oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 to 3 minutes per side until browned.
4. Transfer the skillet with the 1 lb pork tenderloin ($3.99 sale) to the oven and roast for 10 to 14 minutes, until the center reaches 145°F. Rest the pork on a cutting board for 5 to 10 minutes before slicing.
5. While the pork rests, place the skillet back on medium heat. Add the sliced 1/2 medium yellow onion ($0.40) and minced 2 garlic cloves ($0.20) with 1 teaspoon oil if needed. Cook 2 minutes. Add the 1 lb green cabbage ($0.59 sale), 2 tablespoons water, 1 tablespoon lemon juice from the 1 lemon ($1.69), 1/2 teaspoon salt, and a few grinds of pepper. Cook 5 to 7 minutes, stirring, until the cabbage is wilted but still has a little bite.
6. Slice the rested 1 lb pork tenderloin ($3.99 sale). Serve with the roasted 3/4 lb carrots ($1.27) and the warm lemon-garlic cabbage ($0.59 sale). Spoon any pork juices over the top.
7. Wine note: Pinot Noir is a classic, easy red for pork here, while dry Riesling is a smart white option if you want something lively with the lemon and cabbage.