Careme

Ingredients

• Kroger® Natural Pork Loin Boneless (use as 2 small chops) 1 lb $2.99 (sale)
• Green Acorn Squash 1 lb (1 small squash) $1.49
• Kroger® Yellow Onion 1 medium onion (about 1/2 lb) $1.29
• Cucumber 1 cucumber $0.99
• Green Top Red Radishes (or Kroger® Radishes 16 oz) 1 bunch $1.89
• Pompeii® Lemon Juice (or 1 lemon if you have it) 1–2 Tbsp $2.99
• Simple Truth Organic® Thyme (optional) 1–2 tsp leaves $2.79

Instructions

1. Prep the oven and squash: Heat oven to 425°F. Halve 1 lb acorn squash, scoop seeds, and cut into 1-inch wedges. Slice 1 medium yellow onion into 1/2-inch wedges.
2. Roast the side: Toss acorn squash wedges and sliced onion with 1 1/2 Tbsp oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast 25–30 minutes, flipping once, until browned and tender.
3. Prep the salad: Thinly slice 1 bunch radishes. Slice 1 cucumber into half-moons. Toss with 1 Tbsp lemon juice, 1 Tbsp oil, and a pinch of salt. Set aside (it lightly pickles while you cook).
4. Portion and season the pork: Cut the 1 lb pork loin into 2 even portions (or 2–3 thick medallion “chops”). Pat dry. Season all sides with 3/4 tsp salt and 1/2 tsp black pepper.
5. Sear the pork (stovetop): Heat a skillet over medium-high with 1 Tbsp oil. Sear pork 3–5 minutes per side (depending on thickness) until deeply browned and the center reaches 145°F. Transfer to a plate to rest.
6. Make the quick mustard pan sauce: Lower heat to medium. Add 1/4 cup water to the hot pan and scrape up browned bits. Whisk in 1–2 Tbsp lemon juice and 1 Tbsp mustard (pantry). If using thyme, add 1–2 tsp thyme leaves. Off heat, whisk in 1 Tbsp butter (pantry) for gloss (optional). Taste and salt if needed.
7. Serve: Plate roasted acorn squash and onions. Slice rested pork and spoon mustard pan sauce over. Add the radish–cucumber salad on the side.