Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 sale
• Kroger® Gold Potatoes (5 lb bag) 12 oz (about 3–4 small potatoes), halved $3.99 sale
• Simple Truth Organic® Yellow Onion 2 lb Bag 1/2 medium onion, sliced $3.29
• Fresh Organic Lemon - Each 1 lemon (zest + juice) $1.19
• Simple Truth Organic® Mint (0.5 oz) 2 Tbsp leaves, finely chopped $2.49
• Olive oil 2 1/2 Tbsp, divided
• Kosher salt 1 1/4 tsp, divided
• Black pepper 3/4 tsp, divided
• Smoked paprika 1 tsp
• Garlic (optional) 1 clove, minced (or 1/2 tsp garlic powder) $0.50 each

Instructions

1. Heat oven to 425°F. Put a rimmed sheet pan in the oven to preheat for 5 minutes (helps potatoes crisp).
2. Prep potatoes and onion: halve 12 oz gold potatoes and slice 1/2 medium onion. Toss with 1 1/2 Tbsp olive oil, 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Spread on the hot sheet pan cut-side down where possible. Roast 15 minutes.
3. Prep pork: pat dry 1 lb pork tenderloin. Rub with 1 Tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and (optional) 1 minced garlic clove.
4. After potatoes have roasted 15 minutes, push potatoes/onion to the sides and place the pork tenderloin in the center. Roast 15–18 minutes more, until pork reaches 145°F in the thickest part.
5. Rest pork 5–10 minutes on a plate (carryover cooking keeps it juicy). Keep potatoes in the oven if they need 3–5 more minutes to brown.
6. Make mint-lemon salsa: finely chop 2 Tbsp mint. Zest the lemon, then squeeze 2 Tbsp lemon juice. In a small bowl combine mint + lemon zest + lemon juice + a pinch of salt and pepper (and a drizzle of olive oil if you like).
7. Slice pork into medallions. Plate with roasted potatoes and onions, spoon mint-lemon salsa over the pork and/or potatoes.