Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.49
• Cauliflower 1 lb, cut into florets $1.79
• Fresh Large Green Bell Pepper 1, cut into strips $0.99
• Fresh Roma Tomato 1 lb, chopped $1.49
• Kroger® Sliced Baby Bella Mushrooms 8 oz $2.50
• Jumbo White Onions 1 small, sliced $0.99
• Garlic 4 cloves, sliced $0.69
• Parsley 2 tablespoons chopped, plus more for garnish $1.29
• Simple Truth Organic® Oregano 1 teaspoon chopped, or 1/2 teaspoon dried pantry oregano $2.49
• Pompeii® Lemon Juice 1 tablespoon $2.50
• Pantry: olive oil 3 tablespoons
• Pantry: kosher salt to taste
• Pantry: black pepper to taste
• Pantry: smoked paprika 1 teaspoon
• Pantry: chicken broth or water 1/2 cup

Instructions

1. Heat the oven to 425°F. Cut 1 pound cauliflower into bite-size florets. Toss the cauliflower with 1 tablespoon olive oil, salt, black pepper, and 1/2 teaspoon smoked paprika. Spread on a sheet pan and roast for 22 to 25 minutes, turning once, until browned on the edges and tender.
2. While the cauliflower roasts, trim 1 pound pork tenderloin and cut it into 6 to 8 thick medallions. Pat dry and season with salt, black pepper, and the remaining 1/2 teaspoon smoked paprika.
3. Slice 1 small white onion, slice 4 garlic cloves, cut 1 green bell pepper into strips, chop 1 pound Roma tomatoes, chop 2 tablespoons parsley, and slice 8 ounces baby bella mushrooms.
4. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the pork medallions and sear for about 2 minutes per side until nicely browned but not fully cooked through. Transfer the pork to a plate.
5. Lower the heat to medium. Add 1 tablespoon olive oil to the same skillet, then add the sliced onion, green bell pepper, and mushrooms. Cook for 5 to 6 minutes until the vegetables soften and the mushrooms release their moisture.
6. Add the sliced garlic and 1 teaspoon chopped fresh oregano. Stir for 30 seconds. Add the chopped tomatoes, 1/2 cup chicken broth or water, and 1 tablespoon lemon juice. Simmer for 4 to 5 minutes until the tomatoes begin to collapse into a light sauce.
7. Nestle the seared pork medallions back into the skillet. Spoon some sauce over the top. Transfer the skillet to the oven and roast for 8 to 10 minutes, until the pork reaches just cooked through.
8. Remove the skillet from the oven and rest the pork in the sauce for 3 minutes. Stir 2 tablespoons chopped parsley into the sauce and taste for salt and pepper.
9. For plating, spoon the tomato-pepper-mushroom sauce onto each plate first. Lean the pork medallions slightly over the sauce. Add a pile of roasted cauliflower to the side so the caramelized florets stay crisp. Finish with extra parsley for green contrast.