Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple (about 8 oz), thinly sliced or julienned $3.99 sale (2 lb)
• Organic Green Cabbage 1/2 small head (about 4 packed cups shredded) $2.49/lb
• Organic Cucumber 1/2 cucumber, thinly sliced (optional but nice) $1.29
• Organic Jumbo Yellow Onion 1/4 onion, very thinly sliced $2.19/lb
• Olive oil 1 1/2 tbsp
• Dijon mustard 1 tsp
• Apple cider vinegar 2 tbsp, divided
• Honey or maple syrup 2 tsp
• Kosher salt 3/4 tsp, divided (to taste)
• Black pepper 1/2 tsp (to taste)
• Paprika 1/2 tsp
• Chicken stock or water 1/3 cup
• Butter (optional) 1 tbsp (for glossy pan sauce)

Instructions

1. Prep the slaw: Shred cabbage. Thin-slice apple, onion (and cucumber if using). Toss with 1 tbsp vinegar, 1 tsp honey/maple, Dijon, 1/4 tsp salt, and black pepper. Let sit while you cook (it softens just enough).
2. Prep the pork: Trim silver skin if needed. Slice tenderloin into 1-inch medallions. Pat dry. Season with 1/2 tsp salt, paprika, and pepper.
3. Sear on the stove: Heat a large skillet over medium-high. Add olive oil. Sear medallions 2–3 minutes per side until browned and cooked through (145°F with a short rest). Remove to a plate and tent loosely.
4. Make the quick pan sauce: Lower heat to medium. Add 1/3 cup stock/water and scrape up browned bits. Stir in remaining 1 tbsp vinegar and 1 tsp honey/maple. Simmer 1–2 minutes. Whisk in butter if using, then taste and adjust salt.
5. Serve: Plate pork and spoon sauce over. Pile slaw alongside (it’s your crunchy “side salad” and it cuts the richness perfectly).