Careme

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Yukon Gold potatoes 1 lb, cut into 1-inch chunks $1.49/lb
• Kale lettuce bunch 1 bunch, stems removed and leaves chopped $2.49
• Kroger Gala Apples – 3 Pound Bag 1 apple, thinly sliced $3.99
• Jumbo yellow onion 1/2 lb, thinly sliced $1.49/lb
• Garlic 2 cloves, minced $1.50 each bulb
• Simple Truth Organic Fat Free Free Range Chicken Broth 1/2 cup $1.79 sale
• Fresh thyme or rosemary 1 teaspoon chopped, optional $2.79 if purchased
• Olive oil 2 tablespoons pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep the 1 lb sale pork tenderloin by trimming any silver skin and slicing into 1-inch medallions. Cut 1 lb Yukon Gold potatoes into 1-inch chunks. Remove stems from 1 bunch kale and chop the leaves. Thinly slice 1 apple and 1/2 lb yellow onion, and mince 2 garlic cloves.
2. Put the 1 lb Yukon Gold potatoes in a pot, cover with salted water, and bring to a boil on the stove. Cook 12 to 15 minutes until fork-tender, then drain and mash roughly with 1 tablespoon olive oil, salt, pepper, and a splash of water if needed. Cover to keep warm.
3. While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the 1 lb sliced pork tenderloin with 3/4 teaspoon salt and black pepper. Sear the medallions 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate.
4. In the same skillet, add the sliced 1/2 lb yellow onion and sliced 1 apple. Cook 4 to 5 minutes until softened and lightly golden. Stir in the 2 minced garlic cloves and 1 teaspoon chopped thyme or rosemary if using.
5. Pour in 1/2 cup sale chicken broth and scrape up the browned bits. Simmer 2 to 3 minutes until slightly reduced. Return the pork medallions and any juices to the pan and spoon the apple-onion sauce over them.
6. In a second skillet or the empty potato pot, quickly sauté the chopped 1 bunch kale with a small drizzle of olive oil, a pinch of salt, and 2 tablespoons water for 3 to 4 minutes until wilted but still bright.
7. Serve the seared pork medallions over the mashed Yukon Gold potatoes with the sautéed kale on the side and the apple-onion pan sauce over top.
8. Wine note: Pinot Noir is the best match for the savory-sweet pork and apples, while Chardonnay suits the creamy potatoes and gentle richness of the dish.