Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Fresh Bagged Green Beans

  8 oz $2.19
• Yukon Gold potatoes

  12 oz $1.29
• Jumbo Sweet Onion

  4 oz $1.19
• Olive oil

  3 tablespoons
• Kosher salt

  1 tablespoon plus 1 teaspoon
• Black pepper

  1/2 teaspoon
• Caraway seeds, lightly crushed

  1/2 teaspoon
• Dijon mustard

  1 1/2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Dried dill

  1 teaspoon
• Water

  6 cups

Instructions

1. Halve 12 oz Yukon Gold potatoes and place them in a saucepan with 6 cups cold water and 1 tablespoon kosher salt; set the saucepan over high heat and bring to a boil.
2. While the water heats, trim 8 oz green beans and cut 4 oz sweet onion into thick wedges. Whisk 1 1/2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon dried dill, and 1 tablespoon olive oil in a large bowl. Once the saucepan boils, cook for 8 minutes, then drain thoroughly.
3. Coat 12 oz pork tenderloin with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lightly crushed caraway seeds. Let stand for 10 minutes while heating the grill to medium-high, about 425°F.
4. Toss 12 oz drained potatoes, 8 oz trimmed green beans, and 4 oz sweet onion wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
5. Grill 12 oz seasoned pork tenderloin over direct heat for 12 to 15 minutes, turning every 3 to 4 minutes, until browned and 145°F in the center. At the same time, grill 12 oz potatoes, 8 oz green beans, and 4 oz sweet onion in a grill basket for 8 to 12 minutes, turning occasionally, until charred and tender.
6. Rest 12 oz grilled pork tenderloin for 5 minutes. Transfer 12 oz grilled potatoes, 8 oz grilled green beans, and 4 oz grilled sweet onion to the dressing bowl and toss; slice the pork and plate it alongside the warm vegetable salad.