What you'll be getting:
Pork Tenderloin with Veggies and Creamy Lemon Sauce
5 oz pork tenderloin
200 g veggies (cauliflower, carrots, cabbage tossed with oil, salt, pepper and nutritional yeast)
25 g kale
1 t safflower oil
1/4 c creamy lemon sauce (chickpeas, oil, lemon zest, lemon juice, salt, pepper, and nutritional yeast)
1-2 sheet pans, 1 pan for searing pork
Start preheating your oven to 425. If you have the Convection Roast option on your oven, use it, if not no worries, but you may want to cook the veggies slightly longer to make sure they roast fully.
Start heating up your pan. When hot, add the oil and start searing the pork. Sear on each side for 2 minutes a piece. I normally sear 3 sides, when the pork is searing, resist the urge to move it around. When 3 sides have been seared you can sear the ends, for about 10-20 seconds.
If your oven has reached 425 by the time you have finished searing your meat, you can place the veggies on a sheet pan and into the oven, for 3-4 servings you will want to use 2 sheet pans to give the veggies enough room. Place the seared tenderloin on the sheet pan. Set a timer for 15 minutes.
When the timer has 5 minutes remaining, remove the tenderloin and transfer to a cutting board so it can rest. If you have a meat thermometer and want to double check the temperature, it should be 145 degrees. Pork does not need to cook as long as chicken to be fully cooked.
When the timer goes off, the veggies will be ready. You want to make sure that they have a nice color on them and are tender. If they look a little pale you can leave them in the oven for a little longer. Slice up the tenderloin and place the veggies and meat on your plate.
After you have pulled the pork, turn the oven off, but leave the veggies in the oven, add the kale to the sheet pan. The heat from the oven will be hot enough to roast it. Let the kale cook for the remaining 5 minutes on the timer.
Finish by drizzling the sauce over top. From start to finish this dinner takes roughly 30 minutes. Enjoy!