Careme

Ingredients

• Pork tenderloin 1 lb $3.99/lb sale
• Asparagus 1 lb $4.99/lb sale
• Russet or Yukon gold potatoes 1 lb $1.29-1.49/lb
• Garlic 3 cloves $1.50 each
• Lemon 1 $1.69 each
• Yellow onion 1/2 lb optional for pan juices $1.49/lb
• Olive oil 2 tbsp pantry
• Salt and black pepper to taste pantry
• Optional rosemary or thyme 1 tsp chopped $2.79

Instructions

1. Prep 1 lb pork tenderloin ($3.99/lb sale) by trimming any silver skin. Cut 1 lb potatoes ($1.29-$1.49/lb) into 1-inch pieces, trim 1 lb asparagus ($4.99/lb sale), mince 3 garlic cloves from 1 garlic bulb ($1.50 each), thinly slice 1/2 lb yellow onion if using (about $0.75), and zest and halve 1 lemon ($1.69 each).
2. Heat the oven to 425°F. Toss the 1 lb potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and if using 1 tsp chopped rosemary or thyme ($2.79). Spread on a sheet pan and roast for 20 minutes.
3. After the potatoes have roasted 20 minutes, toss the 1 lb trimmed asparagus with 1 tsp olive oil, a pinch of salt, and a pinch of black pepper. Add the asparagus to the sheet pan and continue roasting 10-12 minutes, until the potatoes are crisp and the asparagus is tender.
4. While the vegetables roast, season the 1 lb pork tenderloin with 1/2 tsp salt, 1/4 tsp black pepper, and half the lemon zest. Heat 2 tsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork 2-3 minutes per side until browned.
5. If using the 1/2 lb sliced yellow onion, add it around the pork and cook 2 minutes until it begins to soften. Transfer the skillet to the oven and roast the pork for 10-14 minutes, until it reaches 145°F in the center.
6. Move the pork to a cutting board and rest 5 minutes. Place the skillet back on the stove over low heat, add the 3 minced garlic cloves, and stir 30 seconds. Squeeze in the juice of half the lemon plus 2 tbsp water to make quick pan juices.
7. Slice the rested 1 lb pork tenderloin and serve with the roasted potatoes and asparagus. Spoon over the lemon-garlic pan juices and finish with the remaining lemon squeezed to taste.