Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 pound $3.99
• Green Cabbage 1 pound, cut into wedges $0.59
• Organic Gold Jewel Sweet Potatoes 1 pound, cut into 3/4-inch wedges $3.49
• Jumbo Yellow Onions 1 medium onion, cut into thick wedges $1.49
• Parsley 1 bunch, chopped $1.69
• Fresh Organic Lemon - Each 1 lemon, zested and juiced $1.69
• Garlic 3 cloves, minced $1.50
• Dijon mustard 1 teaspoon
• Olive oil 3 tablespoons
• Smoked paprika 1 teaspoon
• Dried oregano 1 teaspoon
• Salt to taste
• Black pepper to taste

Instructions

1. Heat the oven to 425°F. Line a sheet pan or large roasting tray for easier cleanup.
2. Peel nothing unless you prefer to. Cut 1 pound sweet potatoes into 3/4-inch wedges. Cut 1 pound green cabbage into thick wedges, leaving a bit of core so the wedges hold together. Cut 1 medium yellow onion into thick wedges. Mince 3 garlic cloves. Chop 1 bunch parsley. Zest and juice 1 lemon.
3. Pat the 1 pound pork tenderloin dry. Rub it with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, half the minced garlic, 1 teaspoon salt, and several grinds of black pepper.
4. On the sheet pan, toss the sweet potato wedges, cabbage wedges, and onion with 1 1/2 tablespoons olive oil, the remaining minced garlic, a good pinch of salt, and black pepper. Spread the vegetables so they are not crowded, placing the cabbage cut-side down where possible for better browning.
5. Roast the vegetables for 15 minutes first to give the sweet potatoes a head start.
6. Remove the pan from the oven, make space in the center, and place the seasoned pork tenderloin on the pan. Return to the oven and roast for 18 to 22 minutes more, flipping the sweet potatoes once, until the pork reaches 145°F and the cabbage edges are deeply browned.
7. While the pork roasts, whisk together the lemon zest, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 tablespoon olive oil, and the chopped parsley to make a quick parsley-lemon dressing. Add a pinch of salt and pepper.
8. Transfer the pork tenderloin to a board and rest it for 5 to 7 minutes. Spoon a little of the parsley-lemon dressing over the roasted cabbage and sweet potatoes so they look glossy and bright rather than dry.
9. Slice the pork into medallions. Plate a fan of pork slices beside the roasted sweet potatoes and a cabbage wedge, tucking in some roasted onion. Spoon the remaining parsley-lemon dressing over the pork and around the plate for a fresh green finish.