Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz piece $1.99
• Fresh Green Beans

  10 oz, trimmed $2.19
• Yukon Gold Potatoes

  10 oz, cut into 1-inch chunks $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, cut into wedges $3.99
• Private Selection™ Fresh Skylar Rae Super Sweet Washington Cherries

  1/2 cup, pitted and halved $5.99
• Simple Truth Organic® Thyme

  1 teaspoon chopped leaves $2.49
• Garlic

  1 clove, finely grated or minced $0.79
• Dijon mustard

  1 tablespoon
• Olive oil

  2 tablespoons, divided
• Red wine vinegar

  2 teaspoons
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment or foil; trim the pork of excess surface fat, trim the green beans, cut the potatoes, slice the Walla Walla onion, and pit and halve the cherries.
2. In a small bowl, mix the Dijon mustard, thyme, garlic, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and several grinds of black pepper; rub this mixture all over the pork.
3. Toss the potatoes and onion wedges on the sheet pan with 1 tablespoon olive oil, salt, and pepper, spread them out, and roast for 15 minutes to give the potatoes a head start.
4. Remove the pan from the oven, stir the potatoes and onions, place the pork in the center, and roast for 15 minutes more.
5. Toss the green beans with a pinch of salt and pepper, scatter them around the pork, and continue roasting 8–12 minutes, until the pork reaches 145°F in the thickest part and the green beans are blistered-tender.
6. Transfer the pork to a cutting board to rest for 5 minutes; meanwhile, toss the warm potatoes, onions, and green beans with the cherries, red wine vinegar, and honey directly on the sheet pan so the cherries soften slightly in the residual heat.
7. Slice the pork against the grain, then plate with the roasted potatoes, green beans, Walla Walla onion, and glossy cherry pan juices spooned over the top.