Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Roma Tomato

  1 lb $1.49
• Jumbo Sweet Onions

  1/2 lb $1.19
• Kroger® Pearl Couscous

  3 oz $2.49
• Garlic

  2 cloves $0.79
• Fresh Organic Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Tomato paste

  1 tablespoon
• Ground cumin

  1 1/2 teaspoons
• Ground coriander

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  3/4 cup
• Organic Italian Parsley

  1/4 cup $1.99

Instructions

1. Heat the oven to 450°F and line a rimmed sheet pan with foil or parchment. Quarter 1 lb Roma tomatoes, cut 1/2 lb sweet onion into wedges, mince 2 garlic cloves, and chop 1/4 cup parsley. From 1 lemon, finely grate 1 teaspoon zest, squeeze 1 tablespoon juice, and cut what remains into 4 wedges.
2. Toss the prepared 1 lb Roma tomatoes and 1/2 lb sweet onion on the prepared pan with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; spread them around the edges.
3. Mix the prepared 2 minced garlic cloves with 1 tablespoon olive oil, 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pat 1 lb pork tenderloin dry, coat it with the spice paste, and place it in the center of the pan.
4. Roast the sheet pan for 18–22 minutes, stirring the 1 1/2 lb vegetables after 12 minutes, until the center of the roast reaches 145°F and the vegetables are tender and caramelized.
5. Meanwhile, bring 3/4 cup water, 1/2 teaspoon ground cumin, and 1/4 teaspoon kosher salt to a boil in a small covered saucepan. Stir in 3 oz pearl couscous, cover, and simmer for 9–10 minutes. Remove from the heat and fold in the prepared 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1/4 cup chopped parsley.
6. Remove the sheet pan from the oven and let the roast rest for 5 minutes before slicing. Divide everything between two plates, spoon the pan juices over the sliced meat, and serve with 2 lemon wedges per plate.