The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Tenderloin with Smashed Potatoes and Seasonal Veggies
Preheat your oven to 425.
Also, begin warming your pan for the pork. If you have a pan that tends to stick, you may need to add a little oil.
Per Serving:
5 oz pork tenderloin
125 g veggies (cauliflower, broccoli, carrots- tossed with a little oil, salt and pepper)
150 g smashed potatoes (boiled potatoes topped with oil, nutritional yeast, salt, and pepper)
1/4 c seasoning sauce (parsley, lemon juice, shallots, salt, pepper, nutritional yeast and oil)
Equipment needed: 1-2 sheet pans, 1 saute pan/ cast iron pan
Once your oven reaches 425, place the veggies and potatoes on the sheet pan and place in the oven. For 3-4 servings, you will need 2 sheet pans so that the veggies don't get over crowded. Set a timer for 20 minutes. Please know that 1-2 servings may only take 15 minutes depending on how hot your oven runs.
After you add the veggies to the oven, start searing the pork. Cook on high heat for 1-2 minutes on each side.
After searing the pork, add it to the sheet pan to finish cooking. Pork needs to reach an internal temperature of 145. This should take roughly between 12-15 minutes.
Remove the sheet pan when the veggies appear roasted and the pork is firm to the touch but still has some a slight give to it. Remove the pork and place it on a cutting board and allow it to rest for at least 5 minutes before slicing into it. While the tenderloin is resting, you can plate up the rest of the food. After the pork has rested you can slice it and add it to the plate. Finish by drizzling over as much or as little of the seasoning sauce. From start to finish this dinner take less than 20 minutes. Enjoy!
