Careme Recipes

Ingredients

• Kroger® Pork Loin Assorted End Chops Bone In 1 lb $4.49
• Green Asparagus 1 lb $3.99
• Jumbo Sweet Onions 1 lb $1.59
• Yukon Gold Potatoes 1 lb $1.49
• Organic Garlic 1 ct $1.39
• Fresh Organic Limes - Each 1 each $0.99

Instructions

1. Preheat oven to 425°F.
2. Cut 1 lb Yukon Gold potatoes into wedges and slice 1/2 lb sweet onion into thick wedges. Toss with oil, salt, pepper, and half the minced garlic.
3. Spread vegetables on a sheet pan and roast 15 minutes.
4. Season 1 lb bone-in pork chops with salt, pepper, and remaining garlic. Add to the pan.
5. Trim 1 lb asparagus and toss lightly with oil. After pork has cooked 10 minutes, add asparagus to the pan.
6. Roast 10-12 minutes more, until pork reaches 145°F and vegetables are tender.
7. Rest pork 3 minutes, then squeeze lime over the asparagus and pork.
8. Plate pork chops over the roasted potatoes and onions, with asparagus alongside for color and height.

Ingredients

• Kroger® Hardwood Smoked Polska Kielbasa Sausage Pork and Beef Link 14 OZ 14 oz $3.29
• Green Cabbage 1 lb $0.99
• Sweet Potato 1 lb $1.29
• Jumbo White Onions 1 lb $1.29
• Organic Garlic 1 ct $1.39
• Organic Italian Parsley 1 each $1.99

Instructions

1. Peel and dice 1 lb sweet potato into small cubes. Thinly slice 1/2 lb white onion and shred about 3/4 lb cabbage. Slice the 14 oz kielbasa into coins. Mince 2 garlic cloves and chop a little parsley.
2. Heat a large skillet over medium heat with 1 tablespoon oil. Brown the kielbasa 4-5 minutes; remove to a plate.
3. Add sweet potato and onion to the skillet with a splash of water. Cover and cook 6-8 minutes, stirring once, until the sweet potato begins to soften.
4. Add cabbage and garlic. Season with salt, pepper, and a pinch of paprika if you have it. Cook 6-8 minutes until cabbage wilts and edges caramelize.
5. Return kielbasa to the pan and toss everything together until hot and glossy.
6. Finish with chopped parsley.
7. Serve in shallow bowls or plate in a wide mound with the sausage arranged on top.

Ingredients

• Kroger® Cook In Bag Brown Sugar and Bacon Pork Tenderloin 18 oz $6.00
• Fresh Brussels Sprouts - Order by the Pound 1 lb $3.99
• Organic Carrots Bunch 1 ct $2.49
• Organic Garlic 1 ct $1.39
• Organic Italian Parsley 1 each $1.99

Instructions

1. Preheat oven according to the pork tenderloin package, generally around 375°F to 400°F.
2. Prepare the tenderloin as directed on the package. Place it in the oven first because it will take the longest.
3. Trim and halve 1 lb Brussels sprouts. Slice the carrots from 1 bunch into long sticks. Mince 2 garlic cloves.
4. Toss Brussels sprouts and carrots with oil, garlic, salt, and pepper on a sheet pan.
5. When the pork has about 25 minutes left, place the vegetables in the oven and roast until browned and tender, about 20-25 minutes.
6. Let the pork rest 5 minutes after cooking. Slice into medallions.
7. Arrange the vegetables on each plate, then fan sliced pork over the top. Sprinkle with chopped parsley.
8. Spoon any juices from the pork package over the sliced meat for a glossy finish.