THE CORVALLIS CARROT
What you'll be getting:
Apple Butter Pork Loin and Roasted Veggies
Heat pan on medium-high heat and add your oil.
6 oz brined pork tenderloin (brined in apple juice, salt, pepper and garlic)
200 g mashed butterball potatoes
250 g veggies (carrots, beets, romanesco, onions, kale, parsnips, acorn squash)
1/4 c apple sauce
2 T grape seed oil
(veggies are pre-seasoned with apple cider vinegar, salt, pepper, oil, sage, rosemary, thyme and nutritional yeast)
Equipment needed: sheet pan with silat. Sauté pan for searing.
Pre-heat oven to 400.
Once oil is hot, add your pork to sear, before putting in oven. Sear for 1.5 minutes on both sides.
Once your meat has a good sear on it, transfer it to the sheet pan.
Put vegetables on a sheet pan, drizzle any extra sauce on top.
Slather the apple sauce on top of your pork.
Put in oven for 20 minutes.
After 20 minutes, pull from the oven and take the temperature of the pork loin. Pork needs to cook until it has reached 165 degrees. Put the thermometer into the center of the pork and let it sit there for a couple of minutes. If it reads 165, pull from oven and let it rest for 5 minutes.
As you are waiting for your pork to rest you can heat up the potatoes. They are already cooked and seasoned, you just have to warm them in the microwave, or on the stove top. Super easy, right? The containers that hold the potatoes are microwavable, just open the vent lid before warming.
When the potatoes are warm, plate underneath the roasted vegetables. When the pork has finished resting, slice to desired thickness. Enjoy!