The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
Pork Tenderloin with Seasonal Veggies
Per Serving
5 oz pork tenderloin
125 g veggies (broccoli, cauliflower, carrots tossed in oil, nutritional yeast, salt, and pepper)
100 g potatoes (par-boiled, tossed in oil, nutritional yeast, salt, and pepper)
2 T seasoning sauce
Equipment needed: sautee pan, 1-2 sheet pans for veggies
Preheat oven to 440.
If you have 1-2 servings you will only need 1 sheet pan, if you have 3-4 servings you should use 2 sheet pans to spread out the veggies properly. While you are waiting for the oven to reach 440, begin heating up your pan, you want it hot to get a good sear, and lay the veggies and potatoes on a sheet pan.
Please excuse the look of my sheet pans, they are clean, I know they don't look clean, they are just very old. Spread the veggies out so nothing is piled on top of anything else.
Drizzle half of the seasoning sauce over the veggies.
Dry the tenderloin thoroughly, place it in the container that had the potatoes to get a little oil on it, you don't need much, just a little so that it doesn't stick to your pan. When the pan is hot, add the tenderloin to the pan. Sear for 2 minutes on each side.
After you have seared for 4 minutes, drizzle the remaining half of the seasoning sauce on the tenderloin. This will steam quite a bit, so be ready for that.
Add the tenderloin to the potatoes sheet pan, place it and the veggies in the oven when it reaches 440. Set a timer for 20 minutes.
When the timer goes off, remove the tenderloin from the sheet pan. The temperature should be at least 145 degrees. Let the tenderloin rest for 3 minutes. Veggies and potatoes can remain in the oven for this 3 minutes.
After you have let the tenderloin rest for 3 minutes, pull potatoes and veggies from the oven and plate up. Slice the tenderloin to your desired width. Take any juice that may be on the sheet pan and drizzle over everything for extra flavor. From start to finish this dinner takes just over 25 minutes. Enjoy.
