Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Fresh Bagged Green Beans

  8 oz $2.19
• No Yolks® Extra Broad Egg Noodles

  6 oz $2.99
• Private Selection® Walla Walla Sweet Onion

  4 oz $3.99
• Garlic

  1 clove $0.79
• Water

  2 qt
• Kosher salt

  1 tsp
• Black pepper

  1/2 tsp
• Olive oil

  1 tbsp
• Caraway seeds

  1/2 tsp
• Low-sodium chicken broth

  3/4 cup
• Dijon mustard

  2 tbsp
• Apple cider vinegar

  1 tbsp
• Unsalted butter

  1 tbsp
• Parsley

  2 tbsp $1.29

Instructions

1. Set a large skillet over medium-high heat and bring a covered pot containing 2 quarts water and 1/2 teaspoon kosher salt to a boil; meanwhile, ready a cutting board and colander.
2. Trim 8 ounces green beans. Add 6 ounces egg noodles to the boiling water and cook according to the package timing, adding the 8 ounces trimmed green beans for the final 4 minutes; drain together when the noodles are tender and the beans are crisp-tender.
3. While the noodles cook, slice 12 ounces pork tenderloin crosswise into 1-inch medallions and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in the hot skillet, then sear the 12 ounces pork medallions for 3 to 4 minutes per side, until browned and at least 145°F inside; transfer to a plate and rest for 5 minutes.
4. Thinly slice 4 ounces Walla Walla sweet onion and mince 1 garlic clove. Lower the skillet to medium, add the 4 ounces sliced onion and 1/2 teaspoon caraway seeds, and cook for 3 minutes; add the 1 minced garlic clove and cook for 30 seconds.
5. Whisk 3/4 cup chicken broth, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar into the skillet; simmer for 3 to 4 minutes, then whisk in 1 tablespoon unsalted butter until glossy.
6. Divide the drained noodle-and-bean mixture and 12 ounces rested pork medallions between two shallow bowls, spoon all of the mustard pan sauce over the top, and finish with 2 tablespoons chopped parsley.