Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (reg $8.29)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple $4.99
• Organic Lacinato Kale 1 bunch $2.99
• Organic Jumbo Yellow Onion 1/2 onion, thin sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Olive oil (pantry) 2 Tbsp
• Butter (pantry, optional) 1 Tbsp
• Apple cider vinegar (pantry) 2 tsp
• Chicken broth or water (pantry) 1/4 cup
• Dried thyme or rosemary (pantry) 1/2 tsp
• Salt & black pepper (pantry) to taste
• Red pepper flakes (pantry, optional) pinch

Instructions

1. Prep: Trim any silver skin from tenderloin. Slice into 1-inch medallions and lightly flatten with your palm. Season both sides with salt, pepper, and thyme/rosemary. Core apple; cut into thin wedges. Slice onion; mince garlic. Strip kale from stems; thinly slice leaves.
2. Stove (pork): Heat a skillet over medium-high with 1 Tbsp olive oil. Sear pork medallions 2–3 minutes per side until browned and just cooked through (145°F). Transfer to a plate.
3. Stove (apple-onion sauce): In the same skillet, add remaining 1 Tbsp olive oil (or a dab of butter). Add onion; cook 2 minutes. Add apple wedges; cook 3–4 minutes until lightly softened and glossy. Add garlic 30 seconds.
4. Deglaze: Add broth/water and vinegar; simmer 2 minutes, scraping up browned bits. Optional: swirl in 1 Tbsp butter for a richer sauce. Taste and adjust salt/pepper.
5. Kale side: In a second pan (or after removing sauce), sauté kale with a splash of water, a pinch of salt, and optional red pepper flakes 3–5 minutes until tender but still vibrant. Add a little garlic if you like.
6. Serve: Spoon apple-onion sauce over pork. Serve with sautéed kale on the side (and extra pan sauce for dipping).