Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz, trimmed and cut into 1-inch medallions $3.99
• Red Cabbage

  10 oz, thinly sliced into ribbons $1.99
• Red Potatoes

  12 oz, cut into 3/4-inch pieces $1.29
• Fresh Red Cherries in Bag

  1 cup, pitted and halved $5.99
• Parsley

  1/3 cup chopped, divided $1.89
• Garlic

  2 cloves, minced $0.79
• Walnuts

  1/4 cup chopped
• Olive oil

  2 tablespoons, divided
• Red wine vinegar

  2 tablespoons, divided
• Honey

  1 teaspoon
• Ground coriander

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Kosher salt and black pepper

  to taste
• Water

  3 tablespoons, as needed
• Rombauer Pinot Noir Red Wine

  750 ml $54.99

Instructions

1. Preheat the oven to 425°F. Prep all ingredients: slice the cabbage, cut the potatoes, pit and halve the cherries, mince the garlic, chop the parsley, and season the pork medallions with salt, pepper, coriander, paprika, and cinnamon.
2. On a large rimmed sheet pan, toss the potatoes with 2 teaspoons olive oil, salt, and pepper; roast for 10 minutes to give them a head start.
3. Add the sliced red cabbage to the sheet pan with 2 teaspoons olive oil, 1 tablespoon red wine vinegar, salt, and pepper; toss beside the potatoes and roast 18–22 minutes more, stirring once, until the potatoes are browned and the cabbage is tender with crisp edges.
4. While the vegetables roast, toast the walnuts in a dry large skillet over medium heat for 2–3 minutes until fragrant; transfer to a small bowl and reserve for the sauce.
5. When the vegetables have about 12 minutes left, heat the remaining olive oil in the same skillet over medium-high heat. Sear the pork medallions for 2–3 minutes per side until browned and the centers reach 145°F, then transfer to a plate to rest for 5 minutes.
6. Lower the skillet heat to medium and add the cherries, garlic, remaining 1 tablespoon red wine vinegar, honey, and 2–3 tablespoons water; simmer 3–4 minutes, scraping up browned bits, until the cherries soften into a glossy, chunky sauce.
7. Stir the toasted walnuts and half the parsley into the cherry sauce, taste for salt and pepper, then plate the roasted cabbage and potatoes with the pork on top; spoon over the cherry-walnut sauce and finish with the remaining parsley.