Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz, cut into 1-inch medallions $1.99
• Private Selection® Walla Walla Sweet Onions

  1 large onion, thinly sliced $3.99
• Squash Yellow

  1 medium squash, sliced into half-moons $1.29
• Fresh On the Vine Red Tomatoes by the Bunch

  1 large tomato, chopped $1.99
• Fresh Red Hothouse Bell Pepper

  1 pepper, thinly sliced $1.67
• Yukon Gold Potatoes

  12 oz, cut into 1-inch chunks $1.29
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.29
• Olive oil

  1 1/2 tablespoons, divided
• Smoked paprika

  1 teaspoon
• Dried oregano or thyme

  1/2 teaspoon
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Kosher salt and black pepper

  to taste

Instructions

1. Prep the vegetables and pork: slice the Walla Walla onion and bell pepper, chop the tomato, slice the squash, mince the garlic, cut the potatoes, and pat the pork medallions dry. Season pork with salt, pepper, 1/2 teaspoon smoked paprika, and the oregano or thyme.
2. Put the potatoes in a small saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, 10 to 12 minutes; drain well and lightly crush a few edges with the back of a spoon.
3. While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork medallions until browned and the center reaches 145°F, about 3 minutes per side depending on thickness; transfer to a plate and rest.
4. Lower the skillet to medium and add the remaining 1/2 tablespoon olive oil. Add the Walla Walla onion and bell pepper with a pinch of salt and cook, stirring often, until softened and lightly golden, 7 to 8 minutes.
5. Stir in the garlic, remaining 1/2 teaspoon smoked paprika, tomato, and yellow squash; cook until the tomato becomes saucy and the squash is just tender, 5 to 6 minutes. Splash in the vinegar and scrape up any browned bits.
6. Add the drained crushed potatoes to the skillet and toss gently through the onion-pepper mixture until coated and hot, 2 to 3 minutes; adjust salt, pepper, and vinegar to taste.
7. Plate the Basque-style onion piperade and potatoes in shallow bowls, top with the rested pork medallions and any juices, and finish with chopped parsley.