Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Roma Tomato

  1 lb $1.49
• Jumbo Sweet Onions

  1/2 lb $1.19
• Kroger® Pearl Couscous

  3 oz $2.49
• Garlic

  2 cloves $0.79
• Fresh Organic Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Tomato paste

  1 tablespoon
• Ground cumin

  1 1/2 teaspoons
• Ground coriander

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  3/4 cup
• Organic Italian Parsley

  1/4 cup $1.99

Instructions

1. Heat the oven to 450°F and line a rimmed sheet pan with foil or parchment.
2. Quarter 1 lb Roma tomatoes and cut 1/2 lb sweet onion into wedges. Toss them on the prepared pan with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, then spread them around the edges.
3. Mince 2 garlic cloves and mix with 1 tablespoon olive oil, 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pat 1 lb pork tenderloin dry, coat it with the spice paste, and place it in the center of the pan.
4. Roast the sheet pan for 18–22 minutes, stirring its contents around the edges after 12 minutes, until the center of the roast reaches 145°F and the vegetables are soft and lightly caramelized.
5. Meanwhile, bring 3/4 cup water, 1/2 teaspoon ground cumin, and 1/4 teaspoon kosher salt to a boil in a small covered saucepan. Stir in 3 oz pearl couscous, cover, and simmer for 9–10 minutes. Remove from the heat; zest and juice 1 lemon, chop 1/4 cup parsley, and fold both into the saucepan.
6. Remove the sheet pan from the oven and let the roast rest for 5 minutes before slicing. Divide the lemony grains, roasted vegetables, and sliced meat between two plates, spooning the pan juices over the top.