Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (on sale) 12 oz (about 3/4 lb), silver skin removed, sliced into 1-inch medallions $3.99/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49 (8 oz)
• Kroger® Fresh Trimmed Green Beans Bag 12 oz, trimmed $4.49 (12 oz)
• Private Selection™ Petite Potatoes (any seasoned or plain) 16 oz, halved $4.99 (16 oz)
• Organic Jumbo Yellow Onion 1/2 medium onion, finely chopped (about 1/2 cup) $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Dijon mustard 1 1/2 tbsp
• Chicken broth (or water) 1/2 cup
• White wine or apple cider vinegar 1 tbsp
• Olive oil 2 tbsp, divided
• Butter 1 tbsp
• Fresh thyme (optional) 1/2 tsp dried or 1 tsp fresh leaves
• Salt & black pepper to taste
• Lemon (optional) 1/2, for squeezing over green beans

Instructions

1. Prep: halve 16 oz petite potatoes; trim 12 oz green beans; slice 8 oz mushrooms; finely chop 1/2 onion; mince 2 garlic cloves. Pat 12 oz pork tenderloin medallions dry and season both sides with salt and black pepper.
2. Boil potatoes: add halved 16 oz potatoes to a pot, cover with cold salted water by 1 inch. Bring to a boil on the stove, then simmer until tender, 12–15 minutes. Drain, return to pot, drizzle with 1 tbsp olive oil, and lightly smash with a fork. Cover to keep warm.
3. Sear pork: heat 1 tbsp olive oil in a large skillet over medium-high heat. Add seasoned pork medallions and sear until deeply browned, 2–3 minutes per side (work in batches if needed). Transfer pork to a plate to rest.
4. Build sauce: reduce heat to medium. Add 1 tbsp butter to the same skillet, then add chopped 1/2 onion and cook 2 minutes. Add sliced 8 oz mushrooms and cook until browned and their moisture cooks off, 5–7 minutes. Stir in minced 2 garlic cloves and 1/2 tsp dried thyme (if using) for 30 seconds.
5. Deglaze + finish: stir in 1 tbsp white wine (or vinegar) and scrape up browned bits. Add 1/2 cup broth plus 1 1/2 tbsp Dijon; simmer 2–3 minutes until glossy. Return pork (and any juices) to the skillet and simmer gently until pork reaches 145°F, 2–4 minutes. Taste and season with salt/pepper.
6. Cook green beans: while sauce simmers, heat a second skillet (or use a pot) with a splash of water and a pinch of salt. Steam-sauté 12 oz green beans, covered, 4 minutes, then uncover and sauté 2–3 minutes more with a drizzle of olive oil. Finish with a squeeze of lemon if you like.
7. Serve: plate smashed potatoes, green beans, and pork medallions. Spoon Dijon–mushroom sauce over the pork and a little over the potatoes.