Careme

Ingredients

• Fresh natural pork tenderloin 1 lb $3.49/lb sale
• Carrots 1 lb $1.29/lb
• Yukon Gold potatoes 1 lb $1.29/lb
• Jumbo yellow onion 1 small (about 1/2 lb) $0.99/lb
• Garlic 2 cloves $0.69 each
• Fresh thyme 1 tsp leaves $2.49
• Fresh lemon 1/2 lemon $0.99 each
• Olive oil 2 tbsp pantry
• Dijon mustard 1 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep the oven to 425°F. Scrub and cut 1 lb Yukon Gold potatoes ($1.29/lb) into 1-inch chunks. Peel and cut 1 lb carrots ($1.29/lb) into thick sticks. Slice 1 small jumbo yellow onion ($0.99/lb) into wedges. Mince 2 garlic cloves from 1 garlic bulb ($0.69 each). Strip 1 teaspoon fresh thyme leaves from the thyme ($2.49 container).
2. Toss the 1 lb potatoes, 1 lb carrots, onion wedges, and half of the minced garlic with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper on a sheet pan.
3. Pat dry 1 lb fresh natural pork tenderloin ($3.49/lb sale). Rub it with 1 tablespoon Dijon mustard, 1 tablespoon olive oil, the remaining minced garlic, the 1 teaspoon thyme leaves, 1/2 teaspoon salt, black pepper, and 1 teaspoon lemon juice from 1/2 fresh lemon ($0.99 each).
4. Nestle the pork tenderloin onto the sheet pan with the vegetables and roast for 22 to 28 minutes, stirring the vegetables once halfway through, until the pork reaches 145°F and the vegetables are browned and tender.
5. Rest the pork tenderloin for 5 to 10 minutes before slicing. Squeeze the remaining lemon half over the roasted vegetables just before serving.
6. Serve the sliced pork with the roasted carrots, potatoes, and onions. Pour a glass of dry Riesling or Pinot Noir if you’d like.