Careme

Ingredients

• Pork tenderloin 1 lb $3.99/lb sale
• Russet potatoes 1 lb $2.99/5 lb bag
• Apple 1 large $0.99 each or $3.99/3 lb bag
• Jumbo yellow onion 1/2 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Fresh rosemary or thyme 1 teaspoon chopped, optional $2.79
• Chicken broth 1/2 cup $1.79 sale
• Olive oil 2 tablespoons pantry
• Butter 1 tablespoon pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 pound pork tenderloin ($3.99/lb sale) by trimming any silver skin and slicing into 1-inch medallions. Scrub 1 pound russet potatoes (from the $2.99/5 lb bag) and cut into large chunks. Thinly slice 1/2 pound jumbo yellow onion ($1.49/lb), thinly slice 1 large apple ($0.99 each), mince 2 cloves garlic (from $1.50 each bulb), and chop 1 teaspoon rosemary or thyme if using ($2.79).
2. Place the 1 pound russet potatoes in a pot, cover with cold salted water, and bring to a boil on the stove. Simmer 12 to 15 minutes until tender.
3. While the potatoes cook, season the 1 pound pork medallions with 3/4 teaspoon salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork medallions 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the same skillet, then add the 1/2 pound sliced onion and cook 4 minutes until softened. Add the 1 large sliced apple, the 2 minced garlic cloves, and the 1 teaspoon chopped rosemary or thyme if using. Cook 2 to 3 minutes more.
5. Pour in 1/2 cup chicken broth ($1.79 sale for 32 oz) and scrape up the browned bits. Simmer 3 to 4 minutes until the liquid reduces into a light glaze. Return the seared 1 pound pork medallions and any juices to the skillet and coat in the apple-onion glaze.
6. Drain the 1 pound cooked russet potatoes well. Return them to the warm pot with 1 tablespoon butter, a drizzle of olive oil if desired, 1/2 teaspoon salt, and black pepper. Lightly crush with a fork or potato masher so they stay rustic.
7. Serve the glazed pork medallions with the apple-onion mixture spooned over the top and the crushed potatoes on the side.