Pork Tenderloin

Roasted Brussels sprouts and apples, bacon carrot jam, chimichurri. Allergens: None

Instructions

Pork Tenderloin

• The pork, Brussels sprouts, and the bacon carrot jam are all fully cooked. They can be reheated by placing the bags in a pot of barely simmering water for 10 minutes.
• Once everything is heated, carefully remove the food from the bags. Blot the pork dry with paper towels and season with the provided freshly ground black pepper.
• If you wish, you can sear the pork before plating.
• Place a small or medium skillet (depending on how many pork you have) over medium-high heat. Turn on your hood vent.
• Put the provided canola oil in the skillet.
• When you see waves or ripples in the oil, carefully place the pork piece(s) in the skillet.
• Allow the pork to cook for 1 to 2 minutes and then turn the pork gradually, cooking it 1 to 2 minutes per turn, until the pork is browned all over.
• Spoon, swirl, or swoosh the bacon carrot jam in the center of a dinner plate.
• Place the Brussels sprouts and apples centered on top of the jam.
• You can cut the pork in half crosswise on the bias, or cut it crosswise into 4 to 6 slices, or leave it whole.
• In any case, put the pork on top of the Brussels sprouts and top the pork with the chimichurri.
• Enjoy!