Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12 oz (save the rest for lunches) $2.99 sale (1 lb)
• Organic Russet Potatoes 1 lb, cut into 1-inch cubes $2.29 (1 lb)
• Broccoli Crown 1 lb, cut into florets $2.99 (1 lb)
• Organic Jumbo Yellow Onions 1/2 large onion, thinly sliced $2.19 (1 lb)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (3 ct)
• Pantry: smoked paprika 1 1/2 tsp
• Pantry: ground cumin 1/2 tsp
• Pantry: dried oregano 1/2 tsp
• Pantry: olive oil 3 tbsp, divided
• Pantry: lemon 1 (zest + 2 tbsp juice)
• Pantry: chicken stock or water 1/3 cup
• Pantry: salt & black pepper to taste
• Optional: parsley 1–2 tbsp, chopped

Instructions

1. Heat oven and prep: Heat oven to 450°F. Cut 1 lb russet potatoes into 1-inch cubes. Cut 1 lb broccoli crown into florets (keep pieces fairly large so they don’t overcook). Thinly slice 1/2 large yellow onion. Mince 3 garlic cloves. Zest and juice 1 lemon.
2. Roast the potatoes: Toss the 1 lb cubed potatoes with 2 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a sheet pan. Roast at 450°F until browned and crisp, 25–30 minutes, tossing once halfway.
3. Season the pork: Slice 12 oz pork loin into 1-inch thick medallions. Season with 1 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp dried oregano, 3/4 tsp salt, and black pepper.
4. Sear on the stove: Heat 1 tbsp olive oil in a large skillet over medium-high. Sear the pork medallions until well-browned, 2–3 minutes per side, then transfer to a plate (they’ll finish in the sauce).
5. Build the pan sauce: In the same skillet, add the sliced 1/2 onion with a pinch of salt. Cook until lightly browned, 4–5 minutes. Add the minced 3 garlic cloves and cook 30 seconds. Add 1/3 cup chicken stock (or water), scraping up browned bits. Stir in lemon zest and 2 tbsp lemon juice.
6. Finish the pork: Return pork (and any juices) to the skillet. Simmer gently until the pork reaches 145°F and the sauce is glossy, 3–6 minutes (time depends on thickness). Taste and adjust salt/pepper. Optional: stir in 1–2 tbsp chopped parsley.
7. Roast the broccoli: When the potatoes have about 12 minutes left, toss the 1 lb broccoli florets with a drizzle of olive oil (about 1 tsp), salt, and pepper. Add to a second sheet pan (or shove potatoes to one side and add broccoli). Roast until edges char and stems are crisp-tender, 10–12 minutes.
8. Serve: Plate crispy potatoes and roasted broccoli. Spoon onion-lemon pan sauce over the paprika pork.