Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12–14 oz $2.99/lb (sale)
• Brussels sprouts 12 oz $3.99/lb
• Organic russet potatoes 10–12 oz $2.29/lb
• Fresh Large D’Anjou pear (or Bosc pear) 1 pear, cored and thin-sliced $1.99 each (sale)
• Peruvian Gold sweet onion 1/2 medium, thin-sliced $5.49/3 lb bag
• Simple Truth Organic® Garlic bulbs 2 cloves, minced $2.79/3 ct
• Dijon mustard 1 1/2 Tbsp
• Apple cider vinegar (or white wine vinegar) 2 tsp
• Chicken broth (or water) 1/2 cup
• Olive oil 2–3 Tbsp
• Salt & black pepper to taste
• Optional: butter 1 tsp (to finish sauce)

Instructions

1. Prep: Heat oven to 425°F. Trim Brussels sprouts and halve (quarter any large ones). Cut potatoes into 1-inch chunks. Pat pork dry; season all over with salt and pepper.
2. Roast the sides: Toss Brussels sprouts with 1 Tbsp olive oil, salt, pepper. Toss potatoes separately with 1 Tbsp olive oil, salt, pepper. Spread on a sheet pan (or two pans) in a single layer. Roast until potatoes are tender and sprouts are browned, 25–35 minutes, tossing once halfway.
3. Start the sauce base: While sides roast, thin-slice onion and pear; mince garlic.
4. Sear the pork (stove): Heat a large skillet over medium-high with 1 Tbsp olive oil. Sear pork until well browned, 3–4 minutes per side (and brown edges if thick). Transfer pork to a plate to rest.
5. Build the pan sauce: Reduce heat to medium. Add onion with a pinch of salt; cook 2–3 minutes. Add garlic; stir 30 seconds. Add pear slices; cook 2 minutes.
6. Deglaze + finish: Stir in Dijon and vinegar, then add broth, scraping up browned bits. Simmer until slightly syrupy, 3–5 minutes. Taste and season (pepper, a pinch of salt). Optional: whisk in 1 tsp butter for gloss.
7. Slice + serve: Slice pork. Spoon pear-mustard sauce over the pork. Plate with roasted Brussels sprouts and potatoes.