Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  8 oz $1.49
• Garlic

  2 cloves $0.79
• Quick-cooking polenta

  3/4 cup
• Water

  3 cups
• Finely grated Parmesan cheese

  1/3 cup
• Unsalted butter

  1 tablespoon
• Olive oil

  1 tablespoon plus 2 teaspoons
• Balsamic vinegar

  2 teaspoons
• Dried rosemary

  1 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon
• Kosher salt

  2 3/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Cut 1 pound pork tenderloin into 8 equal medallions; season them with 1 1/4 teaspoons kosher salt, 1 teaspoon dried rosemary, and 1/4 teaspoon black pepper. Slice 12 ounces zucchini into half-moons, dice 8 ounces Roma tomatoes, and mince 2 garlic cloves.
2. Bring 3 cups water and 1 teaspoon kosher salt to a boil in a saucepan. Gradually whisk in 3/4 cup quick-cooking polenta; reduce the heat and cook for 6–8 minutes, stirring frequently. Stir in 1/3 cup Parmesan and 1 tablespoon unsalted butter, then cover and keep warm.
3. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Sear all 8 pork medallions for 3–4 minutes per side, until browned and at least 145°F in the centers.
4. Transfer all 8 pork medallions to a clean plate and let them rest for 5–8 minutes while cooking the vegetables.
5. Add 1 tablespoon olive oil and 12 ounces zucchini to the skillet and cook for 4 minutes. Add 8 ounces Roma tomatoes, 2 minced garlic cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon crushed red pepper flakes; cook for 3 minutes, then stir in 2 teaspoons balsamic vinegar and cook for 1 minute.
6. Spoon 1/2 of the finished polenta and 1/2 of the cooked vegetables onto each of 2 plates, then arrange 4 pork medallions over each serving.