Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin ~1 lb $3.99 (sale) per lb
• Kroger® Brussels Sprouts Halves (or Brussels Sprouts BIG DEAL! 24 oz) 12 oz $3.99 (12 oz)
• Organic Fresh Large Bartlett Pear 1 large pear $2.99/lb
• Organic Jumbo Yellow Onion 1/2 small onion, thinly sliced $1.49/lb
• Dijon mustard 2 Tbsp
• Maple syrup or honey 1–2 Tbsp
• Apple cider vinegar (or white wine vinegar) 1 Tbsp
• Olive oil 2–3 Tbsp, divided
• Butter (optional) 1 Tbsp
• Salt & black pepper to taste
• Dried thyme or Herbes de Provence (optional) 1 tsp

Instructions

1. Prep: Heat oven to 425°F. Pat pork dry. If Brussels are whole, halve them. Core pear and cut into 8 wedges. Thinly slice onion.
2. Roast the sides: Toss Brussels sprouts and pear wedges with 1½–2 Tbsp olive oil, salt, pepper, and thyme/Herbes de Provence. Spread on a sheet pan cut-side down where possible. Roast 18–22 minutes, stirring once halfway, until Brussels are browned and tender and pears are caramelized.
3. Cook the pork (stove): While the pan roasts, season pork all over with salt and pepper. Heat 1 Tbsp olive oil in a skillet over medium-high. Sear pork 2–3 minutes per side (about 8–10 minutes total) until nicely browned.
4. Finish temperature: Reduce heat to medium. Continue cooking, turning as needed, until pork reaches 145°F in the thickest part (usually 3–6 more minutes). Transfer to a plate and rest 5 minutes.
5. Quick pan sauce: In the same skillet, add sliced onion and a pinch of salt; sauté 2 minutes. Stir in Dijon, maple syrup, and vinegar plus 2–3 Tbsp water. Simmer 1–2 minutes until glossy. Whisk in butter if using; taste and adjust salt/pepper.
6. Serve: Slice pork. Spoon sauce over. Plate with roasted Brussels sprouts and pears.