Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Fresh Bagged Green Beans

  10 oz, trimmed $2.19
• Fresh Sweet Corn on the Cob-Each

  1 ear, shucked $0.99
• Jumbo Sweet Onion

  1/2 small onion $1.19
• Garlic

  2 cloves $0.79
• Creole seasoning

  2 teaspoons, divided
• Dijon mustard

  1 tablespoon
• Honey

  1 teaspoon
• Apple cider vinegar

  1 tablespoon
• Olive oil

  2 1/2 tablespoons, divided
• Kosher salt

  as needed
• Black pepper

  as needed

Instructions

1. Heat the oven to 425°F. Trim the green beans, cut the kernels from the corn, thinly slice the onion, and mince the garlic; pat the pork dry and remove any silver skin.
2. Mix the mustard, honey, vinegar, 1 teaspoon Creole seasoning, and 1/2 tablespoon olive oil. Using a clean spoon, divide this glaze equally between two small bowls, reserving one bowl for the cooked vegetables.
3. Rub the pork with 1 tablespoon olive oil and the remaining Creole seasoning. Place it on one side of a large rimmed sheet pan, then spoon the first bowl of glaze over the pork; discard any of this glaze that contacts the raw meat.
4. Roast the pork for 10 minutes. Meanwhile, toss the green beans, corn, onion, and garlic with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper.
5. Spread the vegetables in a single layer on the open side of the pan. Roast for 12–16 minutes more, stirring the vegetables once, until the pork reaches 145°F in its thickest part and the beans are tender and blistered.
6. Transfer the pork to a clean board and rest for 5 minutes. Toss the roasted vegetables with the untouched reserved glaze, adding a teaspoon of water if needed to loosen it.
7. Slice the pork across the grain and plate it beside the Creole green beans, corn, and onion; spoon the sheet-pan juices over the pork.