Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $3.99
• Zucchini

  1 lb $1.79
• Kroger® Fresh Grape Tomatoes

  10 oz $2.99
• Private Selection® Walla Walla Sweet Onions

  8 oz $3.99
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  2 1/2 tablespoons
• Dried oregano

  1 teaspoon
• Fennel seeds

  1/2 teaspoon
• Red pepper flakes

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Ground black pepper

  1/2 teaspoon
• Pitted green olives

  1/4 cup
• Capers, drained

  1 tablespoon
• Red wine vinegar

  1 tablespoon
• Parsley

  2 tablespoons chopped $1.29

Instructions

1. Heat the oven to 425°F. Cut 1 lb zucchini into thick half-moons, halve 10 oz Kroger® Fresh Grape Tomatoes, slice 8 oz Private Selection® Walla Walla Sweet Onions into wedges, mince 2 garlic cloves, and chop 2 tablespoons parsley.
2. On a large rimmed sheet pan, toss 1 lb zucchini, 10 oz Kroger® Fresh Grape Tomatoes, 8 oz Private Selection® Walla Walla Sweet Onions, and 2 minced garlic cloves with 1 1/2 tablespoons extra-virgin olive oil, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Roast for 10 minutes.
3. Pat 1 lb Kroger® Fresh Natural Pork Tenderloin dry, then coat it with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon fennel seeds, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
4. Stir the vegetable mixture and clear a space in the center of the pan. Place the seasoned meat in that space and roast for 18–22 minutes, until its thickest part reaches 145°F.
5. Transfer the roasted meat to a cutting board and rest it for 5 minutes. Toss the hot vegetables with 1/4 cup pitted green olives, 1 tablespoon drained capers, and 1 tablespoon red wine vinegar.
6. Slice the rested meat across the grain. Fold 2 tablespoons chopped parsley into the vegetables, then divide the meat and vegetables between two plates and spoon the sheet-pan juices over the top.