Meal-Prep Bistro Bowl: Pork Tenderloin Medallions with Apple–Shallot Pan Sauce over Smashed Gold Potatoes + Greens
Office-friendly “bistro bowl”: seared pork tenderloin slices with a glossy apple–shallot pan sauce over smashed gold potatoes. Add quick sautéed greens (mustard greens or kale) that reheat well. It eats like a restaurant lunch, but travels like a champ.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb (sale)
- Kroger® Gold Potatoes 1 lb, chunked $4.99/5 lb
- Shallots 1/4 lb (or swap yellow onion), thinly sliced $4.49/lb
- Large Gala Apple - Each 1 apple, thinly sliced $2.49/lb
- Curly Mustard Greens (or Organic Kale) 1 bunch (or ~1/2 lb kale), chopped $2.49 each (or $2.99/lb)
- Garlic 2 cloves, minced $1.50 each
- Pompeii® Lemon Juice 1–2 tsp (to finish sauce) $2.50
- Pantry: butter or olive oil 2–3 tbsp total
- Pantry: salt, black pepper to taste
- Pantry: water or chicken broth 1/3 cup
Instructions
- Boil potatoes in salted water 12–15 min until very tender; drain and smash with butter/oil + splash of water. (Smashed potatoes reheat better than creamy mash.)
- Slice pork tenderloin into 1-inch medallions; season with salt/pepper.
- Sear pork in a hot skillet with oil: ~2–3 min per side until just cooked (145°F). Remove to rest.
- Sauce: in same pan sauté shallot 2–3 min, add apple 3–4 min, add garlic 30 sec. Add 1/3 cup water/broth and reduce to glossy; finish with a little lemon juice. Salt/pepper to taste.
- Greens: quickly sauté chopped mustard greens/kale with a splash of water and pinch of salt until tender.
- Pack: potatoes on bottom, greens on the side, pork on top; sauce in a small cup. Microwave, then pour sauce over.
Cook time: 40 minutes
Estimated cost: $12–16
Health notes: High protein; potatoes make it satisfying. Add extra greens for fiber.
Drink pairing: At-home pairing: dry Riesling or Pinot Noir.