Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 12 oz (about 3/4 lb) for 2 people $3.99 (sale) per 1 lb
• Organic Butternut Squash 1 lb (about 3 cups 1-inch cubes) $1.99/lb
• Organic Kale (or Organic Lacinato Kale) 1/2 lb (about 6 packed cups chopped) $2.49
• Broccoli Crown (optional add-on veg) 1/2 lb, florets (optional) $1.99 (sale) per 1 lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Private Selection® Peruvian Gold Sweet Onion (or any onion) 1/4 onion, thinly sliced $3.99 (3 lb bag)
• Dijon mustard 1 1/2 Tbsp
• Chicken stock (or water + pinch of salt) 1/2 cup
• Apple cider vinegar or lemon juice 1 1/2 tsp
• Olive oil 2 1/2 Tbsp, divided
• Butter (optional but tasty) 1 Tbsp
• Honey or maple syrup 1 tsp
• Dried thyme or rosemary 1/2 tsp
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Peel and cube the butternut squash (1-inch). Chop kale into bite-size pieces (remove tough stems). Mince garlic. Slice a little onion.
2. Roast the squash: Toss squash with 1 Tbsp olive oil, honey/maple, thyme/rosemary, salt and pepper. Spread on the sheet pan and roast until browned and tender, 22–28 minutes, flipping once halfway.
3. Prep the pork: Pat pork tenderloin dry. Slice into 1-inch medallions. Season both sides generously with salt and pepper.
4. Sear (stove): Heat a large skillet over medium-high. Add 1 Tbsp olive oil. Sear pork medallions until browned, 2–3 minutes per side, then transfer to a plate (they’ll finish in the sauce).
5. Make the pan sauce: Lower heat to medium. Add butter (or 1 tsp olive oil). Add sliced onion and cook 2 minutes. Stir in garlic for 30 seconds. Add stock and scrape up browned bits. Whisk in Dijon and vinegar/lemon. Simmer 2–3 minutes to slightly thicken.
6. Finish the pork: Return pork (and any juices) to the skillet. Simmer gently until pork reaches 145°F and sauce lightly coats a spoon, 3–5 minutes. Taste and adjust salt/pepper; add a pinch of red pepper flakes if you like.
7. Sauté kale: In a second skillet (or after pork is done), heat 1/2 Tbsp olive oil over medium. Add kale with a splash of water, cover 2 minutes to steam, then uncover and cook 2–3 minutes more. Season with salt/pepper and a tiny squeeze of lemon/vinegar.
8. Serve: Plate roasted squash and kale, top with pork, spoon Dijon pan sauce over everything.