Meal Card: Pork Tenderloin and Creamy Peppercorn Sauce

Directions

1) Thaw creamy peppercorn sauce in warm water, or place in the refrigerator to thaw during refrigeration. (You can also place on top of Suvie to warm if you are doing a “Cook Now”.)

2) Open pork tenderloin and place on the roasting rack (handles facing up) in a Suvie pan. Place pan in the top zone of Suvie. 

3) Gently tap green bean package against the counter to break up any clumps. Open green beans into a Suvie pan and season with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp ground black pepper (for 4 servings, season with 2 tbsp olive oil, 1 tsp salt, and ½ tsp ground black pepper).  

4) Open potato gratins and nestle into the pan with the green beans, ensuring the bottoms of the gratins touch the bottom of the Suvie pan. Place pan in the bottom zone of Suvie. 

5) 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 25 minutes)

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

6) When the cook is complete, remove pans from Suvie. Let pork tenderloin rest for 4 minutes.

7) Season green beans and potatoes with salt and pepper to taste. 

8) Slice the pork tenderloin and divide between plates with the potatoes and green beans. Top with the warmed creamy peppercorn sauce (you can transfer the sauce to a microwave safe container and heat in the microwave for 30 second increments.)