Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Fresh Bagged Green Beans

  8 oz $2.19
• No Yolks® Extra Broad Egg Noodles

  6 oz $2.99
• Private Selection® Walla Walla Sweet Onion

  4 oz $3.99
• Garlic

  1 clove $0.79
• Parsley

  2 tbsp $1.29
• Water

  2 qt
• Kosher salt

  1 tbsp plus 1/2 tsp
• Black pepper

  1/2 tsp
• Olive oil

  1 tbsp
• Caraway seeds

  1/2 tsp
• Low-sodium chicken broth

  3/4 cup
• Dijon mustard

  2 tbsp
• Apple cider vinegar

  1 tbsp
• Unsalted butter

  1 tbsp

Instructions

1. Slice 12 ounces pork tenderloin crosswise into 1-inch medallions, trim 8 ounces green beans, thinly slice 4 ounces Walla Walla sweet onion, mince 1 garlic clove, and chop 2 tablespoons parsley; keep everything separate.
2. Bring 2 quarts water and 1 tablespoon kosher salt to a boil in a covered pot. Add 6 ounces egg noodles and cook according to the package timing, adding the prepared 8 ounces green beans for the final 4 minutes; drain when the noodles are tender and the beans are crisp-tender.
3. Heat a large skillet over medium-high for 1 minute, then add 1 tablespoon olive oil. Season the prepared 12 ounces pork medallions with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; sear for 3 to 4 minutes per side until browned and at least 145°F inside, then transfer to a plate and rest for 5 minutes.
4. Lower the skillet to medium, add the prepared 4 ounces sliced onion and 1/2 teaspoon caraway seeds, and cook for 3 minutes. Add the prepared 1 minced garlic clove and cook for 30 seconds.
5. Whisk 3/4 cup chicken broth, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar into the skillet; simmer for 3 to 4 minutes, then whisk in 1 tablespoon unsalted butter until the sauce is glossy.
6. Divide the 6 ounces cooked noodles, 8 ounces cooked green beans, and 12 ounces rested pork medallions between two shallow bowls; spoon all of the mustard-caraway sauce over them and garnish with the prepared 2 tablespoons chopped parsley.