Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 (sale)
• Fresh Brussels Sprouts Halves (12 oz) 12 oz $3.99
• Green Cabbage ~1/2 small head (about 10 oz), thin-sliced $1.49/lb
• Granny Smith apple (any option) 1 apple, julienned or matchsticked $0.99 each (small) OR bag options vary
• Kroger® Whole Garlic Bulbs (5 ct) 2 cloves, minced $2.49
• Fresh lemons (bag) OR 1 lemon 1/2 lemon (about 1 Tbsp juice) + a little zest (optional) $4.99/2 lb bag OR $1.69 each (organic)
• Olive oil 2 Tbsp (divided)
• Dijon mustard (pantry) 1 tsp
• Honey or maple syrup (pantry) 1–2 tsp (optional, for slaw)
• Apple cider vinegar (pantry) 1 Tbsp
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Prep: Heat oven to 425°F. Pat dry 1 lb pork tenderloin and set on a plate. Mince 2 garlic cloves. Thin-slice about 10 oz green cabbage (about 1/2 small head). Cut 1 Granny Smith apple into matchsticks (or thin slices).
2. Roast the Brussels sprouts: On a sheet pan, toss 12 oz Brussels sprouts halves with 1 Tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Spread cut-side down where possible.
3. Season the pork: Rub the 1 lb pork tenderloin with 1 Tbsp olive oil, 1 tsp Dijon, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of red pepper flakes (optional). Place it on the same sheet pan (or a second pan if crowded).
4. Oven cook: Roast at 425°F until the thickest part of the pork hits 145°F, about 18–25 minutes, and the Brussels sprouts are browned and tender, about 20–25 minutes. (If sprouts finish first, pull them and keep warm.)
5. Rest: Transfer pork to a cutting board and rest 5–8 minutes before slicing.
6. Make the slaw: In a bowl, whisk 1 Tbsp apple cider vinegar with 1 Tbsp lemon juice (from 1/2 lemon), 1–2 tsp honey (optional), 1 Tbsp olive oil (optional if you want it richer—otherwise omit), 1/4 tsp salt, and black pepper. Toss with the sliced cabbage and apple matchsticks. Taste and adjust with more lemon/salt.
7. Serve: Slice the pork into medallions. Plate with the roasted Brussels sprouts and the crunchy apple-cabbage slaw. Finish with a little lemon zest if you have it.