This rich and delicious pork tenderloin is coated in a flavorful garlic herb blend and then roasted until perfectly juicy. The pork is served alongside tender roasted potatoes and snappy Brussel sprouts. It’s all finished off with a zippy lemon herb sauce that will have the whole table asking for seconds.
Lemon Herb Pork Tenderloin with Roasted Potatoes and Brussels Sprouts
Ingredients
- 1 – 2 packages lemon herb sauce
- 1 – 2 packages garlic herb pork tenderloin
- 1 – 2 packages roasted potatoes
- 1 – 2 packages brussel sprouts
Directions
1) Thaw lemon herb sauce in warm water, or place in the fridge to thaw if scheduling this cook (you can also place on top of Suvie to warm).
2) Open pork tenderloin and place on the roasting rack (handles facing up) in a Suvie pan. Place pork tenderloin in the Top Zone of Suvie.
3) Before opening, gently tap potatoes and Brussel sprouts on the counter to break apart. Add both potatoes and Brussel sprouts to a Suvie pan. Season with 1 tbsp olive oil (2 tbsp for 4 servings), 1/4 tsp salt (1/2 tsp for 4 servings) and freshly ground pepper. Place potatoes and Brussel sprouts in the Bottom Zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 15 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 325°F for 25 minutes (for 4 servings, Roast for 30 minutes)
5) When the cook is complete, remove pans from Suvie. Let pork tenderloin rest for 4 minutes. Season Brussel sprouts and potatoes with salt and pepper to taste. Slice the pork tenderloin and divide between plates with the potatoes and Brussel sprouts.
6) Top each serving with the warmed lemon herb sauce (warm sauce in a microwave-safe container for 1-2 minutes, in 30 second increments, if desired).
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 780, Total Fat 45g, Total Carbohydrates 52g, Total Sodium 830mg, Total Protein 40g.
