Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 (sale)
• Fresh Brussels Sprouts (1 lb) 1 lb, trimmed & halved $3.99
• Russet Potato (bulk) 1 lb, cut into 1-inch chunks $1.19/lb
• Organic Yellow Peeled Onion 1 small, thinly sliced $1.99 each
• Kroger® Peeled Garlic 2 cloves, minced $3.69 (6 oz)
• Olive oil 2 1/2 tbsp, divided
• Salt 1 1/2 tsp, divided (plus more to taste)
• Black pepper 3/4 tsp, divided
• Dijon mustard 1 tbsp
• Apple cider vinegar 1 tbsp (or white wine vinegar)
• Honey 1 1/2 tsp
• Butter 1 tbsp
• Chicken broth (optional, splash) 2–4 tbsp (or water)

Instructions

1. Prep the oven and pans: Heat oven to 425°F. Set a rimmed sheet pan for potatoes and another for Brussels sprouts (or use one large pan and keep separate zones).
2. Prep the potatoes: Toss 1 lb russet potato chunks with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on the sheet pan cut-side down where possible.
3. Start roasting the potatoes: Roast at 425°F for 15 minutes.
4. Prep the Brussels sprouts: Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread cut-side down on the second pan (or the other side of the same pan).
5. Add sprouts to the oven: Put Brussels sprouts in the oven when the potatoes hit 15 minutes. Roast both for 18–22 minutes more, tossing once halfway, until potatoes are crisp and sprouts are deeply browned at the edges.
6. Prep the pork: Pat dry 1 lb pork tenderloin. Season all over with 1/2 tsp salt and 1/4 tsp black pepper.
7. Sear on the stove: Heat 1/2 tbsp olive oil in a large skillet over medium-high. Sear pork tenderloin 2–3 minutes per side (about 8–10 minutes total) until nicely browned.
8. Finish the pork (stove method): Reduce heat to medium. Continue cooking, turning occasionally, until the thickest part hits 145°F, 4–8 minutes more (time depends on thickness). Transfer pork to a plate and rest 5–10 minutes.
9. Make the quick onion pan sauce: In the same skillet (lower heat to medium), add the sliced 1 small onion and a pinch of salt. Cook 4–5 minutes, stirring, until softened and browned. Add 2 minced garlic cloves and cook 30 seconds.
10. Deglaze and season the sauce: Stir in 1 tbsp Dijon, 1 tbsp apple cider vinegar, and 1 1/2 tsp honey. Add 2–4 tbsp chicken broth (or water) to loosen. Simmer 1–2 minutes until glossy. Turn off heat and whisk in 1 tbsp butter. Taste and adjust salt/pepper.
11. Slice and serve: Slice rested pork. Plate with roasted Brussels sprouts and potatoes. Spoon onion pan sauce over the pork (and a little over the sprouts if you like).