Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Carrots 1 lb $1.69/lb
• Green Cabbage 1/2 lb $1.49/lb
• Large Granny Smith Apple 1 apple $2.49/lb
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Rosemary 1 teaspoon chopped, optional $2.79/0.5 oz
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 lb Kroger Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming excess silver skin if needed. Peel and cut 1 lb carrots ($1.69/lb) into sticks or thick slices. Thinly slice 1/2 lb green cabbage ($1.49/lb), thinly slice 1/2 lb jumbo yellow onion ($1.49/lb), and core and slice 1 Large Granny Smith Apple ($2.49/lb). Mince 2 cloves garlic from 1 garlic bulb ($1.50 each). Chop 1 teaspoon rosemary ($2.79/0.5 oz) if using.
2. Heat oven to 425°F. Place the 1 lb carrots on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the 1 teaspoon chopped rosemary if using. Push the carrots to the outer edges of the pan.
3. Rub the 1 lb pork tenderloin with 1/2 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half the minced garlic. Set it in the center of the same pan with the carrots.
4. Roast the pork tenderloin and carrots at 425°F for 22 to 28 minutes, until the pork reaches 145°F and the carrots are tender and browned. Rest the pork 5 to 10 minutes before slicing.
5. While the pork roasts, heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add the 1/2 lb sliced onion and cook 3 minutes. Add the remaining minced garlic and cook 30 seconds.
6. Add the 1/2 lb sliced cabbage and cook 5 to 6 minutes, stirring, until just wilted. Add the sliced 1 Granny Smith apple and a pinch of salt and pepper, then cook 2 to 3 minutes more until the apple softens slightly but still holds shape.
7. Slice the rested 1 lb pork tenderloin into medallions. Serve with the roasted 1 lb carrots and the warm cabbage-apple sauté.