What you'll be getting:

Pork Tenderloin with

Pumpkin and Sage Bread Pudding

Per Serving

4 oz Pork Tenderloin

350 g Pumpkin Bread pudding*

(roasted pumpkin, kale, caramelized onions, apple slices, Big River baguette, chicken stock)

(*for gf option I made gf bread and added quinoa to the mixture)

1 sage leaf

Equipment needed: Lined sheet pan, casserole dish, pan

Preheat oven to 425. 

Place bread pudding in casserole dish and set aside. 

Sear for 1.5 minutes on each side.

In a pan, drizzle a little oil for searing the pork. 

Place casserole dish and pork on the sheet pan, place in the oven and put the sage leaves on top of the pork. 

After timer goes off, pull the pork from the oven and place on a cutting board. Set a new timer for 5 minutes. Keep the bread pudding in the oven. 

Set timer for 20 minutes. 

Pictured is 3 servings. From start to finish it took 25 minutes. Enjoy. 

When the pork has rested for 5 minutes, pull bread pudding from the oven, slice the pork and place on top of bread pudding. 

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

 541-360-2630