THE CORVALLIS CARROT
What you'll be getting:
Pork Tenderloin with Seasonal Veggies and Brown Rice
5 oz pork tenderloin
1 t oil
125g veggies (onions, peppers, zucchini, carrots tossed with lemon juice, oil, salt, pepper, and nutritional yeast)
1/4 c quick cook brown rice
2 T honey mustard sauce (mustard, lemon juice, nutritional yeast, salt, pepper, honey, fines herbes, avocado oil)
Equipment needed: 1 oven safe pan, or pan and sheetpan, 1 pot of water for rice
Preheat oven to 400.
Start heating up your pan and boiling the water for your rice. You do not need to measure the water, just make sure it's enough so the rice can come to a full boil without boiling over. When your pan is hot, add the tenderloin.
Sear for 2 minutes on each side.
When your water comes to a boil, add the rice. Boil for 15 minutes.
After the tenderloin has seared for 2 minutes on each side, add the veggies to the pan and place into the oven. If you do not have an oven safe pan or have 3-4 servings place the tenderloin and veggies on a sheet pan. My cast iron is large enough for 2 servings, but 3 servings would crowd the veggies just a little too much. Set a timer for 15 minutes.
After 10 minutes pull the pork out and let it rest for the remaining 5 minutes until the veggies are finished. If you are unsure if the pork is finished you can check the temperature, it should have an internal temp of at least 145. If you touch it it should feel firm with some give, not hard. Pork does not have to be cooked until 165 like chicken.
When the timer for the rice finishes, drain and plate it first, slice up the pork and pull the veggies from the oven. Finish everything by drizzling a little sauce over the pork. From start to finish this dinner takes less than 20 minutes. Enjoy!