Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale / 1 lb
• Organic Acorn Squash 1 medium (about 1.5–2 lb), halved, seeded, sliced into 1-inch crescents $1.99 / lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49 / 8 oz
• Organic Fresh Large Bartlett Pear 1 large pear, thinly sliced $3.49 / lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 / 3 ct
• Sweet onion (from bag) or yellow onion 1/2 medium, thinly sliced $5.49 / 3 lb bag OR $2.19 / lb
• Apple cider vinegar or white wine vinegar 1 Tbsp
• Chicken stock or water 1/2 cup
• Dijon mustard 1 tsp
• Butter 1–2 Tbsp
• Olive oil 2–3 Tbsp (divided)
• Dried thyme or Herbes de Provence 1 tsp
• Salt & black pepper to taste

Instructions

1. Prep/oven: Heat oven to 425°F. Slice acorn squash into crescents. Pat pork dry; cut into 1 to 1 1/4-inch medallions and season generously with salt, pepper, and half the thyme.
2. Roast squash (oven): Toss squash with 1–1 1/2 Tbsp olive oil, remaining thyme, salt, and pepper. Roast on a sheet pan until browned and tender, 20–25 minutes, flipping once.
3. Sear pork (stove): While squash roasts, heat a large skillet over medium-high with 1 Tbsp olive oil. Sear medallions 2–3 minutes per side until browned and just cooked through (145°F). Move pork to a plate; tent lightly.
4. Sauté mushrooms (stove): Lower heat to medium. Add a touch more oil if dry. Add mushrooms and a pinch of salt; cook until they release liquid and brown, 6–8 minutes. Stir in 1 clove garlic for 30 seconds. Transfer mushrooms to a bowl; keep warm.
5. Pear pan sauce (stove): In same skillet add 1 Tbsp butter. Add onion + pear slices with a pinch of salt; cook 3–4 minutes to soften. Stir in remaining garlic 20 seconds. Add vinegar, stock/water, and Dijon; simmer 2–3 minutes until lightly syrupy. Taste and adjust salt/pepper; swirl in another small knob of butter if you want it richer.
6. Serve: Plate roasted acorn squash, pork medallions, and mushrooms. Spoon pear-onion pan sauce over the pork.