Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $4.99
• Frieda's Squash Delicata 1 lb $1.29
• Red Cabbage 1 lb $1.49
• Jumbo White Onions 1 lb $0.99
• Garlic 2 cloves $0.50
• Organic Parsley 2 tablespoons chopped $1.59
• Fresh Organic Lemon - Each 1 lemon $1.29
• olive oil 2 1/2 tablespoons
• Dijon mustard 1 teaspoon
• honey 1 teaspoon
• kosher salt to taste
• black pepper to taste
• smoked paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Trim 1 lb pork tenderloin of any silver skin, then pat it dry. Halve 1 delicata squash lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons. Thinly slice 1/2 lb red cabbage and 1/2 lb white onion. Mince 2 garlic cloves. Chop 2 tablespoons parsley. Zest and juice 1 lemon.
2. On a sheet pan, toss the sliced delicata squash and sliced onion with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of black pepper. Spread in a single layer so the edges can caramelize.
3. Rub the 1 lb pork tenderloin with 1/2 tablespoon olive oil, 3/4 teaspoon salt, and black pepper. Heat a large oven-safe skillet over medium-high heat. Sear the pork in the dry hot skillet for about 2 minutes per side until browned all over.
4. Transfer the skillet with the pork to the oven and place the sheet pan of squash and onions alongside it. Roast until the pork reaches 145°F in the thickest part, about 12 to 15 minutes, and the squash is tender and browned, about 18 to 20 minutes total.
5. While the pork roasts, place the 1/2 lb sliced red cabbage in a bowl with the minced 2 garlic cloves, lemon zest, 1 tablespoon lemon juice, 1 teaspoon Dijon, 1 teaspoon honey, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Toss firmly with your hands so the cabbage softens slightly but keeps crunch.
6. Rest the cooked pork tenderloin on a cutting board for 5 to 8 minutes. Fold the hot roasted squash and onions into the cabbage mixture and scatter in the 2 tablespoons chopped parsley for a warm salad effect.
7. Slice the pork into medallions. Spoon the roasted squash-cabbage salad onto each plate in a loose mound, then fan the pork slices beside it. Finish with a squeeze of the remaining lemon for brightness and a final crack of black pepper. Serve with the colorful pink-purple cabbage facing up for the best presentation.