Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz piece $1.99
• Fresh Green Beans

  10 oz, trimmed $2.19
• Yukon Gold Potatoes

  10 oz, cut into 1-inch chunks $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, cut into wedges $3.99
• Private Selection™ Fresh Skylar Rae Super Sweet Washington Cherries

  1/2 cup, pitted and halved $5.99
• Simple Truth Organic® Thyme

  1 teaspoon chopped leaves $2.49
• Garlic

  1 clove, finely grated or minced $0.79
• Dijon mustard

  1 tablespoon
• Olive oil

  2 tablespoons, divided
• Red wine vinegar

  2 teaspoons
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment or foil; trim the pork of excess surface fat, trim the green beans, cut the potatoes, slice the Walla Walla onion, and pit and halve the cherries.
2. In a small bowl, mix the Dijon mustard, thyme, garlic, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, and several grinds of black pepper; rub this mixture all over the pork and let it sit at room temperature while the potatoes start roasting.
3. Toss the potatoes and Walla Walla onion on the sheet pan with 2 teaspoons olive oil, salt, and pepper, spread them cut-side down where possible, and roast for 20 minutes.
4. Toss the green beans with 2 teaspoons olive oil, a pinch of salt, and pepper; remove the sheet pan from the oven, stir the potatoes and onions, then place the pork in the center and scatter the green beans around it.
5. Roast for 12–15 minutes, checking early, until the pork reaches 145°F in the thickest part and the green beans are crisp-tender; if the pork finishes before the vegetables, transfer it to a board and return the pan to the oven for a few extra minutes.
6. Rest the pork for 5 minutes; meanwhile, toss the hot potatoes, onions, and green beans with the cherries, red wine vinegar, honey, and any remaining 2 teaspoons olive oil so the cherries soften slightly and make glossy pan juices.
7. Slice the pork against the grain, then plate with the roasted potatoes, green beans, Walla Walla onion, and cherry-Dijon pan juices spooned over the top.