Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Green Acorn Squash 1 medium about 1 1/4 lb $1.49/lb
• Jumbo Yellow Onions 1 medium $1.49/lb
• Fresh Yellow Bell Pepper 1 $1.67 each
• Fresh Roma Tomato 2 medium $2.79/lb
• Garlic 3 cloves $1.50 each
• Parsley 2 tablespoons chopped $1.69 each
• Organic Baby Spinach 2 packed cups $5.00/16 oz

Instructions

1. Prep 1 lb Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming any silver skin. Halve and seed 1 medium Green Acorn Squash (about 1 1/4 lb at $1.49/lb), then slice into 1/2-inch wedges. Slice 1 medium Jumbo Yellow Onion ($1.49/lb), slice 1 Fresh Yellow Bell Pepper ($1.67 each), chop 2 medium Fresh Roma Tomatoes ($2.79/lb), mince 3 cloves Garlic ($1.50 each bulb), chop 2 tablespoons Parsley ($1.69 each bunch), and measure 2 packed cups Simple Truth Organic® Baby Spinach ($5.00/16 oz).
2. Roast the squash: heat the oven to 425°F. Toss the 1 medium Green Acorn Squash with 1 tablespoon oil, salt, and pepper on a sheet pan. Roast 15 minutes.
3. Season and roast the pork: rub the 1 lb Kroger® Fresh Natural Pork Tenderloin with 1 tablespoon oil, 1 teaspoon smoked paprika if you have it, salt, and pepper. After the squash has roasted 15 minutes, move it to the sides of the sheet pan and add the pork tenderloin to the center. Roast 16 to 20 minutes more, until the pork reaches 145°F and the squash is tender and caramelized.
4. Make the skillet vegetables: while the pork roasts, heat 1 tablespoon oil in a skillet over medium. Add the sliced 1 medium Jumbo Yellow Onion and sliced 1 Fresh Yellow Bell Pepper. Cook 5 minutes until softened. Add the minced 3 cloves Garlic and chopped 2 medium Fresh Roma Tomatoes and cook 4 to 5 minutes until saucy. Stir in the 2 packed cups Baby Spinach just until wilted. Season with salt, pepper, and half the chopped 2 tablespoons Parsley.
5. Rest and slice the pork: transfer the roasted 1 lb Kroger® Fresh Natural Pork Tenderloin to a cutting board and rest 5 minutes. Slice into medallions.
6. Serve: spoon the pepper-onion-tomato-spinach mixture onto plates, add the roasted Green Acorn Squash wedges, and top with sliced pork tenderloin. Scatter over the remaining chopped 2 tablespoons Parsley.
7. Wine note: Tempranillo is the best savory match if you want a red with a little earth and spice. Pinot Noir is also excellent if you want something softer and more delicate with the squash.