What you'll be getting:

Pork Tenderloin with Spring Veggies

When the oven reaches 425 degrees, place the pork on a sheet pan. Place into the oven and set a timer for 10 minutes. 

Per Serving

30 g leeks 

200 g veggies (fennel, sugar snap peas, asparagus) 

1/4 c lemon seasoning sauce (lemon juice, water, avocado oil, salt, pepper, whole grain mustard, herbs de Provence, nutritional yeast) 

1 T avocado oil

6 oz pancetta wrapped pork tenderloin

20 g micro greens

 

Equipment needed: non-stick saute pan, lined sheet pan

Preheat oven to 425 degrees. 

When your timer goes off, flip the tenderloin, using a pair of tongs. Set the timer for an additional 12 minutes. 

While the tenderloin is finishing in the oven, you can start cooking the veggies. Start heating up your oil on medium/high heat. 

When your oil is hot, add the leeks. 

Cook for 1 minute, so they become a little softer. 

Lower the heat to a medium heat and cook veggies for 5 minutes

After cooking the leeks, add the other veggies. 

Add the seasoning liquid and cover. 

Cook for 1 minute and then remove from the heat. 

When the timer for the pork goes off, pull from the oven. Let it rest for 3 minutes before slicing into it. 

After 3 minutes, plate up the veggies and slice the pork. Drizzle any leftover sauce over top the pork. 

Finish the dish by topping with the microgreens. From start to finish this meal takes 25 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630