Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  8 oz $1.49
• Garlic

  2 cloves $0.79
• Quick-cooking polenta

  3/4 cup
• Water

  3 cups
• Finely grated Parmesan cheese

  1/3 cup
• Unsalted butter

  1 tablespoon
• Olive oil

  1 tablespoon plus 2 teaspoons
• Dried rosemary

  1 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Cut 1 pound pork tenderloin crosswise into 1-inch medallions; slice 12 ounces zucchini into half-moons, dice 8 ounces Roma tomatoes, and mince 2 garlic cloves.
2. Bring 3 cups water and 1/2 teaspoon kosher salt to a boil in a saucepan. Gradually whisk in 3/4 cup quick-cooking polenta and cook over low heat for 6–8 minutes, stirring frequently; mix in 1/3 cup Parmesan and 1 tablespoon unsalted butter, then cover and keep warm.
3. Season the medallions from 1 pound pork tenderloin with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon dried rosemary.
4. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Sear the medallions from 1 pound pork tenderloin for 3–4 minutes per side, until browned and at least 145°F in the centers.
5. Transfer the medallions from 1 pound pork tenderloin to a plate and rest them for 5 minutes while cooking the vegetables.
6. Add 1 tablespoon olive oil and 12 ounces sliced zucchini to the skillet; cook for 4 minutes. Add 8 ounces diced Roma tomatoes, 2 minced garlic cloves, 1/8 teaspoon crushed red pepper flakes, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; cook for 3–4 minutes, until colorful and just tender.
7. On each of 2 plates, serve polenta made from 3/8 cup dry polenta, vegetables made from 6 ounces zucchini and 4 ounces tomatoes, and medallions from 1/2 pound pork tenderloin.