Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb 4.99
• Green Asparagus

  1 lb 4.99
• Kroger® Red Potatoes

  12 oz 4.99
• Fresh Organic Lemon - Each

  1 each 2.00
• Garlic

  2 cloves 1.50
• Parsley

  2 tablespoons, chopped 1.89
• Olive oil

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Kosher salt

  1 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided
• Butter

  1 tablespoon

Instructions

1. Prep the ingredients. Halve or quarter 12 ounces red potatoes into bite-size pieces. Trim 1 pound asparagus and cut into 2-inch lengths, keeping the tips intact. Mince 2 cloves garlic. Finely chop 2 tablespoons parsley. Cut 1 pound pork tenderloin into 1-inch medallions and pat dry well.
2. Place the 12 ounces red potatoes in a small pot, cover with salted water, and bring to a boil on the stove. Simmer for 8 to 10 minutes until just tender but not falling apart. Drain well and let the steam dry off.
3. Season the 1 pound pork medallions all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and sear for 2 to 3 minutes per side until nicely browned and just cooked through. Transfer the pork to a plate to rest loosely covered.
5. In the same skillet, add the remaining 1 tablespoon olive oil and the drained red potatoes. Cook for 4 minutes, turning occasionally, until the edges become golden and lightly crisp.
6. Add the 1 pound asparagus pieces to the skillet with the potatoes. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes until the asparagus is bright green and just tender-crisp.
7. Stir in the 2 minced garlic cloves and cook for 30 seconds. Add 2 tablespoons lemon juice from the 1 lemon, 1 teaspoon Dijon mustard, and 1 tablespoon butter. Toss the potatoes and asparagus until glossy and lightly coated.
8. Return the pork medallions and any juices to the pan for 30 seconds just to warm through. Taste and adjust with a little more lemon juice if needed.
9. Plate the asparagus and potato hash slightly off-center on each plate. Fan the pork medallions over the top. Spoon any lemon-pan juices around the plate. Finish with the 2 tablespoons chopped parsley and a little fine zest from the lemon for fresh color.