Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Red Hothouse Bell Pepper

  1 large pepper $1.67
• Red Potatoes

  1 lb $1.29
• Fresh Roma Tomato

  12 oz $1.49
• Jumbo Sweet Onions

  6 oz $1.19
• Garlic

  2 cloves $0.79
• Organic Italian Parsley

  2 tablespoons chopped $1.99
• Water

  1/2 cup
• Olive oil

  2 tablespoons
• Smoked paprika

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Red wine vinegar

  1 tablespoon

Instructions

1. Halve 1 lb red potatoes; thinly slice 1 large red bell pepper and 6 oz sweet onion; mince 2 garlic cloves; chop 12 oz Roma tomatoes and 2 tablespoons parsley; then cut 1 lb pork tenderloin crosswise into eight medallions and pat them dry.
2. Put 1 lb halved red potatoes, 1/2 cup water, and 1/2 teaspoon kosher salt in a large skillet. Cover and simmer over medium heat for 10 minutes, then uncover and let any water evaporate.
3. Add 1 tablespoon olive oil to the 1 lb potatoes and cook cut-side down for 6–8 minutes, until crisp and tender; transfer the 1 lb cooked potatoes to a plate.
4. Season 1 lb pork medallions with 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat 1/2 tablespoon olive oil in the skillet over medium-high heat and sear the 1 lb pork for 2–3 minutes per side, until it reaches 145°F; transfer the 1 lb pork to a clean plate and rest for 5 minutes.
5. Add 1/2 tablespoon olive oil, 1 sliced red bell pepper, 6 oz sliced sweet onion, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet; cook over medium heat for 6–7 minutes, stirring occasionally, until softened and lightly browned.
6. Stir in 2 minced garlic cloves, 12 oz chopped Roma tomatoes, 1/2 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes; cook for 5 minutes, then stir in 1 tablespoon red wine vinegar and remove from the heat.
7. Divide 1 lb crisp potatoes and all of the pepper-tomato piperade between two plates, top with 1 lb rested pork medallions, and finish with 2 tablespoons chopped parsley.