Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz center-cut piece $1.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  12 oz $1.99
• Zucchini

  8 oz $1.29
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.99
• Canned cannellini beans

  1 (15 oz) can, drained and rinsed
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  2 tablespoons
• Balsamic vinegar

  1 tablespoon
• Dried rosemary

  1 teaspoon
• Dried oregano

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Cut the tomatoes into wedges, slice the zucchini into thick half-moons, cut the onion into wedges, and mince the garlic.
2. Pat the pork dry. Rub it with 1 tablespoon olive oil, half the garlic, the rosemary, oregano, 1/2 teaspoon salt, and the black pepper.
3. Toss the tomatoes, zucchini, onion, and cannellini beans on a rimmed sheet pan with the remaining olive oil, remaining garlic, balsamic vinegar, and 1/4 teaspoon salt; spread them around the edges and place the pork in the center.
4. Roast for 18 minutes, then stir the vegetables and beans. Continue roasting for 7–12 minutes, until the pork reaches 145°F in its thickest part and the tomatoes are juicy and lightly caramelized.
5. Transfer the pork to a cutting board and rest it for 7 minutes. Return the vegetables to the oven during the rest if they need additional browning.
6. Lightly crush a few roasted tomatoes and beans into the pan juices, then taste and adjust the salt and pepper.
7. Slice the pork across the grain and plate it over the roasted tomato, zucchini, and white-bean mixture; spoon the balsamic pan juices over everything.