Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz, trimmed and cut into 1-inch medallions $3.99
• Red Cabbage

  10 oz, thinly sliced $1.99
• Red Potatoes

  12 oz, cut into 3/4-inch pieces $1.29
• Fresh Red Cherries in Bag

  1 cup, pitted and halved $5.99
• Parsley

  1/3 cup chopped, divided $1.89
• Garlic

  2 cloves, minced $0.79
• Walnuts

  1/4 cup finely chopped
• Olive oil

  2 tablespoons, divided
• Red wine vinegar

  2 tablespoons, divided
• Honey

  1 teaspoon
• Ground coriander

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Kosher salt and black pepper

  to taste
• Water

  1/4 cup, plus more for boiling potatoes

Instructions

1. Prep the produce and pork: thinly slice the red cabbage, cut the potatoes, pit and halve the cherries, mince the garlic, chop the parsley, and season the pork medallions with salt, pepper, coriander, paprika, and cinnamon.
2. Place the potatoes in a small pot, cover with salted water, bring to a boil, and cook 8–10 minutes until just tender; drain well and let them steam-dry while you start the cabbage.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the drained potatoes cut-side down, and cook 6–8 minutes, turning occasionally, until browned and crisp; transfer to a plate and season lightly with salt.
4. In the same skillet, add the red cabbage, half the garlic, 1 tablespoon red wine vinegar, 1/4 cup water, salt, and pepper; cook 7–9 minutes, stirring often, until tender-crisp and glossy, then transfer beside the potatoes and keep warm.
5. Wipe the skillet if needed, add the remaining 1 tablespoon olive oil, and sear the pork medallions over medium-high heat for 2–3 minutes per side until browned and the centers reach 145°F; transfer to a plate to rest for 5 minutes.
6. Lower the heat to medium, add the cherries, remaining garlic, remaining 1 tablespoon red wine vinegar, honey, walnuts, and 2 tablespoons water; simmer 3–4 minutes, scraping up browned bits, until the cherries soften and the sauce looks jammy but still chunky.
7. Stir half the parsley into the cherry walnut sauce, taste for salt and pepper, then plate the cabbage and potatoes with the pork medallions on top; spoon over the sauce and finish with the remaining parsley.