Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99
• Yukon Gold Potatoes 1 lb, cut into 1-inch chunks $1.49
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes 10 oz $3.99
• Greenhouse Grown Fresh Tri-Color Peppers - Big Deal! 2 peppers, sliced $6.00
• Jumbo Yellow Onions 1/2 lb, thinly sliced $1.49
• Kroger® Whole Garlic Bulbs 3 cloves, thinly sliced $2.49
• Parsley 2 tablespoons, chopped $1.69
• Simple Truth Organic® Fresh Lemons Bag 1/2 lemon, for 1 tablespoon juice and a little zest $6.99
• Pantry olives 1/3 cup, pitted
• Pantry olive oil 2 1/2 tablespoons, divided
• Pantry dried oregano 1 teaspoon
• Pantry smoked paprika 1/2 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Erath Pinot Noir Oregon Red Wine 1 bottle (750 ml) $14.99

Instructions

1. Heat the oven to 425°F. Place 1 lb Yukon Gold potatoes cut into 1-inch chunks on a sheet pan. Toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread them cut-side down and roast for 30 to 35 minutes, turning once, until browned and crisp at the edges.
2. While the potatoes roast, pat dry the 1 lb pork tenderloin. Trim any silver skin, then cut the tenderloin into 4 thick medallions. Season the pork on all sides with kosher salt, black pepper, 1 teaspoon dried oregano, and 1/2 teaspoon smoked paprika.
3. Thinly slice 1/2 lb jumbo yellow onions, slice 2 tri-color peppers into strips, halve the 10 oz cherry tomatoes, thinly slice 3 cloves garlic, chop 2 tablespoons parsley, and zest then juice 1/2 lemon to get about 1 tablespoon juice.
4. Heat a large oven-safe skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. Sear the pork medallions for 2 minutes per side until well browned but not fully cooked through. Transfer the pork to a plate.
5. Reduce the heat to medium. Add the remaining 1 1/2 tablespoons olive oil to the same pan, then add the sliced onions and peppers with a pinch of salt. Cook for 5 to 6 minutes, stirring, until softened and lightly caramelized at the edges.
6. Add the sliced garlic and cook 30 seconds. Add the halved cherry tomatoes and cook 3 minutes until they begin to slump and release juices. Stir in 1/3 cup pitted olives, the lemon zest, and 1 tablespoon lemon juice.
7. Nestle the seared pork medallions and any juices back into the skillet. Spoon some of the tomato-pepper mixture over the pork. Lower the heat and simmer gently for 5 to 7 minutes, turning once, until the pork reaches doneness and the vegetables become jammy but not dry.
8. Turn off the heat and sprinkle in the chopped parsley. Let the pork rest in the pan for 3 minutes so the juices stay inside.
9. To plate, spoon a bed of the tomato-pepper braise slightly off-center on each plate. Lean 2 pork medallions per plate against the vegetables and arrange the roasted potatoes to the side for contrast in texture. Finish with a little extra parsley and a crack of black pepper.
10. Try Pinot Noir if you want a lighter red that won’t overpower the pork, or Grenache for a juicier, fruit-forward pairing that plays well with tomatoes and peppers.