Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb, trimmed $3.99
• Fresh Organic Limes - Each 1 lime, zest and juice $1.29
• Organic Cilantro 1/2 bunch, chopped $1.99
• Green Cabbage 1/2 lb, thinly sliced $1.49
• Carrots 2 medium, peeled and thinly sliced on a bias $1.69
• Jumbo Yellow Onions 1/2 medium onion, thinly sliced $1.49
• Garlic 2 cloves, minced $1.50
• Kroger® Red Potatoes 5 lb 3/4 lb, cut into 1-inch chunks $4.99
• Pantry item: olive oil 2 tablespoons
• Pantry item: ground cumin 1 teaspoon
• Pantry item: smoked paprika 1/2 teaspoon
• Pantry item: salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Cut 3/4 pound red potatoes into 1-inch chunks and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Roast on a sheet pan for 25 to 30 minutes until browned and tender.
2. Trim 1 pound pork tenderloin and cut it into 1-inch medallions. Season the pork medallions with 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and black pepper. Zest the 1 lime, then juice it. Chop 1/2 bunch cilantro, thinly slice 1/2 medium yellow onion, thinly slice 2 carrots on the bias, mince 2 garlic cloves, and thinly slice 1/2 pound cabbage.
3. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork medallions and sear for about 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate to rest lightly tented.
4. In the same skillet over medium heat, add the sliced onion and carrots. Cook for 3 minutes, stirring often. Add the minced garlic and sliced cabbage with a pinch of salt and cook for another 4 to 5 minutes until the cabbage is tender but still lively.
5. Stir in the lime juice, half the lime zest, and half the chopped cilantro. Cook for 30 seconds to glaze the vegetables lightly. Taste and adjust seasoning.
6. Return the pork medallions and any juices to the skillet for 30 seconds just to warm through and coat in the cilantro-lime juices.
7. Plate by making a bed of the warm cabbage-carrot sauté, leaning the pork medallions over the top, and setting the roasted red potatoes to the side. Sprinkle the remaining cilantro and lime zest over the plate for a vivid green finish.