Ingredients

• 3 tablespoons fresh Italian parsley
• 2 lemons, for zest/juice
• 1 pork tenderloin (about 1 lb)
• ½ teaspoon kosher salt
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 cup diced fresh yellow onions
• 1 ½ cups canned diced tomatoes (or chunky pasta sauce)
• 1 cup reduced-sodium chicken broth (or stock)
• 2 teaspoons hot sauce
• 1 teaspoon ginger stir-in paste

Steps

1. Chop parsley finely. Zest 1 lemon (1 teaspoon), then juice both (¼ cup). Slice pork into 8 (1-inch-thick) medallions, then season with salt and coat lightly with flour (wash hands).
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 2–3 minutes on each side until browned, then remove from pan.
3. Reduce heat to medium, then add onions; cook 2–3 minutes until tender. Stir in tomatoes, broth, hot sauce, and ginger paste; return pork to pan. Cook 4–5 more minutes until pork is 145°F and sauce has thickened. Serve.

Ingredients

• 1 (22 oz) bag frozen seasoned red potato wedges
• ¼ cup ketchup
• 2 tablespoons country Dijon mustard
• 2 teaspoons hot sauce

Steps

1. Preheat oven to 425°F. Bake potatoes following package instructions.
2. Combine remaining ingredients in medium bowl; toss potatoes in sauce until evenly coated. Serve.