Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb (sale)
• Spaghetti Squash 1 medium (about 2–2.5 lb), halved and seeded $1.49/lb
• Organic Lacinato Kale (or Kale Lettuce Bunch) 1 bunch, stems removed, leaves sliced $2.99 each (lacinato) or $2.49 each (kale bunch)
• Garlic (bulb) 2 cloves, thinly sliced $1.50 each
• Kroger® Yellow Onion 3 lb Bag 1/2 onion, sliced $3.49 (bag)
• Simple Truth Organic® Basil (0.5 oz) OR Rosemary (0.5 oz) 1–2 tsp chopped (choose one) $2.79

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil. Set a large skillet on the stove (you’ll use it later for kale).
2. Prep squash: Halve 1 medium spaghetti squash (about 2–2.5 lb) lengthwise and scoop out seeds. Rub cut sides with 1 Tbsp oil and 1/2 tsp salt. Place cut-side down on the sheet pan.
3. Roast squash: Roast squash at 425°F for 30–35 minutes, until a knife slides in easily.
4. Season pork: Pat 1 lb pork tenderloin dry. Rub with 1 Tbsp oil, 1 tsp chopped rosemary or basil, 1 tsp salt, and black pepper.
5. Sear (stove): Heat a skillet over medium-high with 1 tsp oil. Sear pork tenderloin 2–3 minutes per side (about 6–8 minutes total) until browned.
6. Finish in oven: Move seared pork onto the sheet pan next to the squash (or use a second small pan). Roast 12–15 minutes, until pork reaches 145°F in the thickest part. Rest 5–10 minutes before slicing (this keeps it juicy).
7. Sauté kale: While pork rests, heat the same skillet over medium. Add 1 Tbsp oil, 1/2 sliced onion, and a pinch of salt; cook 4–5 minutes until softened. Add 2 sliced garlic cloves; cook 30 seconds. Add sliced kale and 2 Tbsp water; cover 2 minutes to steam, then uncover and cook 2–4 minutes until tender. Season with salt and pepper to taste.
8. Shred squash: Flip squash cut-side up. Use a fork to scrape into “noodles.” Season with a pinch of salt and pepper; add 1 tsp oil if desired.
9. Serve: Slice rested pork into medallions. Plate with spaghetti squash and garlicky kale.