The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Tenderloin with Potato Salad
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Per Serving
6 oz pork tenderloin
100 g veggies (spinach, baby kale, baby chard, carrots)
130 g potatoes
1/4 c dressing (lemon juice, whole grain mustard, nutritional yeast, salt, pepper, fines herbs, tahini)
1 T oil
Equipment needed: non-stick sautee pan, lined sheet pan
Preheat your oven to 425.
While your oven is heating up, heat up the oil in your pan. When hot, add the tenderloin.
Sear on high heat for 2 minutes on each side. I use a lid so that the oil doesn't splatter.
After the tenderloin has seared, let it sit in the pan, covered, until the oven has reached its temperature. When the oven reaches 425, place the tenderloin and potatoes on a lined sheet pan and place in the oven. Set a timer for 20 minutes.
Do not rinse out the pan just yet, keep it to finish off the potatoes once they come out of the oven. When the timer goes off, transfer the tenderloin to a cutting board and let it rest for 3 minutes. (If you are not sure if it is cooked, the internal temperature should be 145.) Transfer the potatoes to the pan.
On high heat, let the potatoes get some more color. While they are getting a little bit more brown, place the veggies in a mixing bowl with some of the dressing. I like to leave a bit of dressing to drizzle over the pork.
After the potatoes have gotten a little bit of color, add to the salad. Toss everything together.
Plate up the salad.
Slice up the tenderloin after it has rested and place it on top of the salad. To finish, drizzle a little bit of dressing over the tenderloin. From start to finish this dinner takes under 30 minutes. Enjoy!
