Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin about 1 lb $3.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Carrots 1/2 lb $1.69/lb
• Yukon Gold Potatoes 3/4 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Jumbo Yellow Onion 1/2 medium onion $1.49/lb
• Parsley 2 tablespoons chopped $1.69 each
• Fresh Organic Lemon or lemon juice 1/2 lemon $1.69 each or $2.50 bottle

Instructions

1. Prep the oven to 425°F. Line a sheet pan or large baking dish for easier cleanup. Trim about 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) and pat it dry. Wash 1 pound Green Asparagus ($1.99/lb sale), 1/2 pound Carrots ($1.69/lb), and 3/4 pound Yukon Gold Potatoes ($1.49/lb). Peel the carrots if you like, cut them into sticks, cut the potatoes into 1-inch pieces, thinly slice 1/2 medium Jumbo Yellow Onion ($1.49/lb), mince 2 cloves Garlic ($1.50 each bulb), and chop 2 tablespoons Parsley ($1.69 each bunch).
2. Toss the potatoes, carrots, and sliced onion with 1 1/2 tablespoons oil, half the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on the sheet pan and roast for 15 minutes.
3. While the vegetables start roasting, rub the 1 pound pork tenderloin with 1 teaspoon oil, the remaining minced garlic, 1 tablespoon chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon lemon juice from 1/2 Fresh Organic Lemon ($1.69 each) or bottled lemon juice ($2.50).
4. After the vegetables have roasted 15 minutes, stir them and move them to the sides. Add the pork tenderloin to the center of the pan. Toss the 1 pound asparagus with 1 teaspoon oil and a pinch of salt, then add it to the pan around the pork.
5. Roast for 12 to 18 minutes more, until the pork reaches 145°F in the thickest part and the asparagus is tender-crisp. If your asparagus is thin, check it early and remove it first if needed.
6. Rest the pork tenderloin for 5 minutes. Slice the pork and serve with the roasted asparagus, carrots, potatoes, and onions. Finish with the remaining 1 tablespoon chopped parsley and an extra squeeze of lemon if you like.
7. Pour Pinot Noir or Sauvignon Blanc with dinner. Pinot Noir highlights the pork’s savory roast notes; Sauvignon Blanc gives a fresher, citrusy contrast with the asparagus.