Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb (sale)
• Kroger® Brussels Sprouts (24 oz) About 12 oz (half bag) $6.00 (BIG DEAL)
• Simple Truth Organic® Fuji Apples (2 lb bag) or any Fuji apples 1 large apple, thinly sliced $4.99 (bag)
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1/2 small onion, thinly sliced $5.49 (bag)
• Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, minced $2.79
• Olive oil 2–3 tbsp, divided —
• Dijon mustard 1 tsp —
• Apple cider vinegar 2 tsp —
• Chicken stock or water 1/3 cup —
• Butter (optional but nice) 1 tbsp —
• Salt + black pepper To taste —
• Dried thyme or rosemary (optional) 1/2 tsp —

Instructions

1. Prep: Heat oven to 425°F. Trim Brussels sprouts and halve them. Pat pork very dry with paper towels; season all over with salt, pepper, and (optional) thyme/rosemary. Slice apple and onion; mince garlic.
2. Roast sprouts: Toss sprouts with 1–1 1/2 tbsp olive oil, salt, and pepper. Spread cut-side down on a sheet pan. Roast 18–22 minutes, flipping once, until browned and tender.
3. Sear pork: While sprouts roast, heat an oven-safe skillet on medium-high with 1 tbsp olive oil. Sear tenderloin 2–3 minutes per side until nicely browned (including the ends).
4. Finish in oven: Transfer skillet to oven and roast 10–14 minutes, until pork reaches 145°F in the thickest part. Move pork to a plate and rest 5–10 minutes.
5. Apple-onion pan sauce: Put skillet back on medium heat (careful—handle is hot). Add sliced onion and a pinch of salt; cook 2–3 minutes. Add garlic and cook 30 seconds. Add apple slices; cook 2 minutes.
6. Deglaze + finish: Stir in Dijon, vinegar, and stock/water, scraping browned bits. Simmer 2–4 minutes until lightly saucy. Off heat, swirl in butter (optional). Taste and adjust salt/pepper.
7. Serve: Slice pork into medallions. Plate with roasted Brussels sprouts and spoon apple pan sauce over the pork.