Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99
• Red Potatoes 1 lb $1.29
• Green Cabbage 1/2 lb, thinly sliced $0.59
• Fresh Poblano Peppers 1 large pepper, sliced into strips $3.99
• Kroger® Yellow Onion 3 lb Bag 1/2 medium onion, sliced $3.49
• Fresh Roma Tomato 2 medium, diced $2.79
• Organic Cilantro 2 tablespoons, chopped $1.99
• Kroger® Peeled Garlic 2 cloves, minced $3.69
• Kroger® Fat Free Reduced Sodium Beef Broth 1/2 cup $2.49
• Fresh Organic Limes - Each 1 lime, juiced $1.29
• Pantry olive oil 2 tablespoons
• Pantry ground cumin 1 teaspoon
• Pantry smoked paprika 1 teaspoon
• Pantry kosher salt 1 teaspoon
• Pantry black pepper 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Cut 1 pound red potatoes into 1-inch wedges. Slice 1/2 pound green cabbage thinly, slice 1 poblano pepper into strips, slice 1/2 medium onion, dice 2 medium Roma tomatoes, mince 2 garlic cloves, and chop 2 tablespoons cilantro. Juice 1 lime.
2. Toss the 1 pound potato wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread them on a sheet pan and roast for 25 to 30 minutes, flipping once, until browned at the edges and creamy inside.
3. While the potatoes roast, trim the 1 pound pork tenderloin and cut it into 1-inch medallions. Season the pork with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon cumin, and the remaining 1/2 teaspoon smoked paprika.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork medallions for about 2 minutes per side until browned but not fully cooked through. Transfer the pork to a plate.
5. Lower the heat to medium. Add the sliced 1/2 onion and the sliced poblano pepper to the skillet and cook for 3 minutes until softened in spots. Add the 2 minced garlic cloves and stir for 30 seconds. Add the 2 diced Roma tomatoes and cook 2 minutes until they begin to break down.
6. Add the 1/2 pound sliced cabbage and 1/2 cup beef broth. Stir, cover, and cook for 4 to 5 minutes until the cabbage softens but still has some body. Return the pork and any juices to the skillet and simmer uncovered for 2 to 3 minutes until the pork is just cooked through and the broth reduces lightly into a savory sauce.
7. Stir in half of the chopped cilantro and half of the lime juice. Taste and adjust with more salt or lime if needed.
8. To plate, make a bed of the roasted potatoes on each plate. Lean the cabbage-poblano mixture partly over the potatoes, then arrange the pork medallions on top so the seared edges show. Spoon over the pan juices and finish with the remaining cilantro for a fresh green contrast.