Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.49/lb
• Fresh Carrots 1 lb $1.29/lb
• Broccoli Crown 1 lb $2.29/lb
• Large Gala Apple - Each 1 apple $1.49/lb
• Jumbo Red Onions 1/2 lb $1.09/lb
• Garlic 2 cloves $0.69
• Parsley 1/4 bunch $1.29
• Pompeii® Lemon Juice 1 tablespoon $2.50

Instructions

1. Preheat the oven to 425°F. Set a large oven-safe skillet on the counter if you have one; otherwise use a stovetop skillet plus a sheet pan.
2. Peel 1 pound carrots and cut them on a sharp diagonal into long 1/2-inch pieces for better roasting and a more elegant look. Cut 1 pound broccoli crown into medium florets with some stem attached. Thinly slice 1/2 pound jumbo red onion, dividing it in half. Dice 1 Gala apple into small 1/4-inch cubes. Finely chop 2 garlic cloves and 1/4 bunch parsley.
3. Toss the 1 pound carrots and the 1 pound broccoli florets with oil, salt, and pepper on a sheet pan. Scatter half of the sliced 1/2 pound red onion over the vegetables. Roast for 20 to 25 minutes, turning once, until the carrots are tender and the broccoli is browned at the edges with a little char.
4. While the vegetables begin roasting, pat dry the 1 pound pork tenderloin. Season it all over with salt and pepper. Heat a skillet on the stove over medium-high heat with a little oil. Sear the pork tenderloin for 2 to 3 minutes per side until well browned all around.
5. Transfer the seared 1 pound pork tenderloin to the oven, either in the oven-safe skillet or on a small pan. Roast for 12 to 15 minutes, until the center reaches about 145°F. Remove it and rest for at least 5 minutes before slicing so the juices stay in the meat.
6. While the pork rests, place the skillet back on the stove over medium heat. Add the remaining half of the sliced red onion and cook for 2 minutes until lightly softened. Add the diced 1 Gala apple and cook 1 to 2 minutes more so it softens slightly but still keeps some shape and bite.
7. Add the chopped 2 garlic cloves to the skillet and stir for 20 seconds. Add 1 tablespoon lemon juice and a small splash of water, scraping up any browned pork bits from the pan. Cook briefly until the apples and onions look glossy, not mushy. Stir in the chopped 1/4 bunch parsley and season with salt and pepper. The relish should be bright, lightly sweet, and still textured.
8. Slice the rested pork tenderloin into medallions about 1/2 inch thick. Fan the slices across each plate. Arrange the roasted carrots in a neat pile to one side and the charred broccoli opposite for contrast in color and shape.
9. Spoon the warm apple-red onion relish over the pork, letting a little fall onto the plate for a restaurant-style finish. Sprinkle with any remaining parsley and serve right away.