Easy Stuffed Pork Tenderloin Meal
Hearty vegetables and fresh Canadian grain fed pork tenderloin are the stars of this easy to prepare one dish meal.
When the days are short and the evenings are cold, this is the meal that will bring everyone together and have them asking for seconds.
We've assembled the ingredients here for ease of ordering. Feel free to add more potatoes, carrots or brussels sprouts based on your likes - we like to fill up our roaster with veggies for next day lunches and savoury leftovers!
Prep Time: 15 Minutes
Cooking Time: 30-35 Minutes
1 Fresh St. Market Fresh Stuffed Pork Tenderloin
1 Olive Oil Drizzle
1 Bunch Carrots
300g Brussels Sprouts (approximately 20)
1 Kale Salad Kit
Salt, Pepper, Gravy
Preheat oven to 425° and lightly coat a roasting pan or casserole dish with olive oil so your ingredients don't stick to the pan.
Wash and slice your vegetables into chunky pieces, quartering the onions and carrots, cubing the yams and halving the brussels sprouts. Place the vegetables into your pan and liberally coat them with olive oil and stir everything together to get a nice jumbled mix. Place the stuffed pork tenderloin in the middle of the pan and give it a coating of olive oil. Lightly season everything with salt and pepper.
Take a pic - I bet it looks good.
Place the pan in the oven and cook your veggies and tenderloin for 30-35 minutes. While you're letting your meal cook you can open up the kale salad kit and prepare the ingredients.
If you have a food thermometer, the internal temperature of the tenderloin should be 71°C or 160°F.
Remove from the oven, let your tenderloin rest for about 10 minutes and then serve. Your one pan meal is ready to be savoured!
Gravy not required but recommended.
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each (based on 600g size)
each (based on 400g size)
each (based on 200g size)