Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Zucchini

  12 oz $1.79
• Private Selection® Walla Walla Sweet Onions

  6 oz $3.99
• Extra-virgin olive oil

  2 tablespoons
• Smoked paprika

  1 1/2 teaspoons
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Sherry vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Garlic

  2 cloves

Instructions

1. Heat the oven to 425°F. Pat 12 ounces pork tenderloin dry; cut 12 ounces zucchini into thick half-moons, thinly slice 6 ounces Walla Walla sweet onion, and mince 2 garlic cloves.
2. Rub 12 ounces pork tenderloin with 1 tablespoon extra-virgin olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; place it in the center of a rimmed sheet pan.
3. Toss 12 ounces zucchini and 6 ounces Walla Walla sweet onion with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; spread the vegetables around the pork in one layer.
4. Roast 12 ounces pork tenderloin, 12 ounces zucchini, and 6 ounces Walla Walla sweet onion for 12 minutes.
5. Stir 1 tablespoon sherry vinegar, 1 teaspoon honey, 2 minced garlic cloves, and 1/2 teaspoon smoked paprika together; brush the mixture over 12 ounces pork tenderloin, turn 12 ounces zucchini and 6 ounces Walla Walla sweet onion, and roast for 8–12 minutes more, until the pork reaches 145°F and the vegetables are browned.
6. Rest 12 ounces roasted pork tenderloin for 5 minutes, then slice it and plate with 12 ounces roasted zucchini and 6 ounces roasted Walla Walla sweet onion.