Meal Card: Caramelized Onion-Bacon Gravy Pork Tenderloin with Truffle Cauliflower

Directions

1) Place bacon gravy and creamy cauliflower in warm water to thaw (if scheduling, place the bacon gravy in the fridge to thaw under refrigeration).

2) Open pork tenderloin and place on the Suvie roasting rack (handles facing up) set within a Suvie pan. Place pork tenderloin in the Top Zone of Suvie.

3) Cut open creamy cauliflower and add to a second Suvie pan. Place green beans next to the cauliflower and season with ½ tbsp olive oil (1 tbsp olive oil), ¼ tsp salt (½ tsp salt) and freshly ground black pepper. Place creamy cauliflower and green beans 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 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)

Top Zone: Roast at 325°F or 25 minutes (for 4 servings, Roast for 30 minutes)

5) When the cook is complete, remove pans from Suvie. Transfer pork tenderloin to a cutting board and let rest for 4 minutes. You may warm the bacon gravy by pouring it into a microwave safe container and heating for 30 seconds.

6) Stir creamy cauliflower and sprinkle with truffle zest. Season to taste with salt and pepper. Divide creamy cauliflower and green beans between plates. Slice the pork tenderloin and divide between plates. Top with the bacon gravy.