The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Tenderloin with Summer Veggies
Per Serving:
5 oz pork tenderloin (salt and pepper added)
235 g veggies (cabbage, peppers, onions, kale, corn, cauliflower)
1 tsp oil
1/4 c herbal seasoning sauce (basil, lemon basil, thyme, sage, safflower oil, lemon juice, salt, pepper and nutritional yeast)
Equipment needed: 1 pan large enough for all ingredients (preferably with a lid)
Heat up your pan on a high heat, when hot add the oil and then pork.
Cook the pork until it is half way cooked (one side will appear raw and the other side will appear cooked), then add the veggies.
Drizzle half of the sauce over the veggies and then cover with a lid. Covering with a lid will help steam the veggies and finish cooking the pork faster. If you do not have a lid, cooking may take a little longer. Reduce the heat from high to low/medium and set a timer for 5 minutes.
If the cauliflower is tender, the veggies are done. If it still seems a bit firm you can let it steam for a little longer. Once veggies are tender your meal will be ready to plate. Finish by drizzling the remaining sauce over top. From start to finish this meal take between 10-15 minutes. Enjoy!
