Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin, 1 lb 1 lb $3.99 sale
• Simple Truth Organic® Sliced White Mushrooms, 8 oz 1 package $3.99
• Organic Green Cabbage, 1 lb 1 lb (or half a larger head) $2.49
• Organic Jumbo Yellow Onions, 1 lb 1 small onion (or 1/2 large), sliced $2.19
• Organic Yukon Gold Potatoes, 3 lb bag ~3/4–1 lb for mashed or pan-roasted potatoes $4.99
• Pantry: flour 1 tbsp
• Pantry: chicken stock or water 3/4 cup
• Pantry: Dijon mustard (optional) 1 tsp
• Pantry: olive oil or butter 2–3 tbsp total
• Pantry: salt, pepper, paprika or thyme to taste

Instructions

1. Prep: Slice pork into 1-inch medallions. Season with salt, pepper, and a pinch paprika or thyme. Slice onion. Shred cabbage. If making mash: peel/cube potatoes.
2. Start potatoes (stove): Boil cubed Yukon Golds in salted water 12–15 minutes until tender; drain and mash with a bit of butter/oil and splash of warm water/stock. Keep covered. (Alternative: pan-roast diced potatoes while you cook pork.)
3. Sear pork (stove): Heat a large skillet over medium-high with 1 tbsp oil. Sear medallions 2–3 minutes per side until browned and just cooked through (145°F). Transfer to a plate.
4. Build the mushroom gravy: Lower heat to medium. Add 1 tbsp butter/oil. Sauté mushrooms and onion 6–8 minutes until browned. Sprinkle flour over; stir 30 seconds. Slowly whisk in stock/water. Simmer 2–3 minutes until lightly thickened. Stir in Dijon if using; taste for salt/pepper.
5. Sauté cabbage: Push gravy mixture to one side of the pan (or use a second skillet). Add a little oil/butter, then cabbage with a pinch of salt. Cook 5–7 minutes, tossing, until softened and lightly caramelized. (If pan is crowded, cook cabbage first, then gravy.)
6. Finish: Return pork and any juices to the gravy side for 1 minute to warm through.
7. Serve: Plate mashed/roasted potatoes, top with pork and mushroom gravy, and serve cabbage alongside.