What you'll be getting:

Pork Loin with Mashed Potatoes and Roasted Veggies

5 oz pork loin

200 g mashed potatoes

120 g carrots, Brussels sprouts, greens

1/4 c gravy

1 T oil

Per Serving

Equipment needed: Sheet pan with silpat or parchment paper, pan*

* Pan should have tight fitting lid.

Preheat oven to 425 degrees.

Heat up oil in your pan, and place loin in hot pan to sear. 

Sear for roughly 2 minutes on each side. 

Lay veggies out on a sheet pan, put the loin beside the veggies and place in the oven . Set timer for 20 minutes. 

Add greens to the pan that you used for searing. Take it off the heat but cover, the greens will cook from the residual heat left in the pan. 

After 20 minutes, pull sheet pan from the oven. 

Transfer the pork to a cutting board and let it rest for at least 5 minutes before cutting. If you are not sure if it is fully cooked or not, use a thermometer as soon as you pull it out of the oven to check the temperature. Pork's cooked temperature should be between 145 and 160. 

Add your carrots and sprouts to the greens and toss together. 

The mashed potatoes are already cooked, so they just need to be reheated in the microwave. They can also get thrown in an oven safe dish and placed in the oven if you do not have a microwave. After you plate up the potatoes and veggies you can either heat the gravy up in the veggie pan, or you can microwave it. The tupperware containers are microwavable. Just make sure to open the top before heating. 

From start to finish this meal takes 25 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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