This homestyle meal has an array of flavors to keep things interesting. Our bright and vibrant lemon herb sauce is the perfect accompaniment to garlic pork tenderloin which is roasted alongside creamy sweet potato puree. A side of tender cornbread rounds out this tasty meal.
Meal Card: Roasted Pork Tenderloin with Sweet Potato and Cornbread
Ingredients
- 1 – 2 packets Lemon Herb
- 1 – 2 packages Sweet Potato Puree
- 2 – 4 packages Cornbread
- 1 – 2 packages Garlic & Herb Pork Tenderloin
Directions
1) Place lemon herb sauce and sweet potato in warm water to thaw (if scheduling, place the lemon herb sauce in your fridge to thaw under refrigeration). Place cornbread on top of Suvie to warm.
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 sweet potato and place in a second Suvie pan. Place sweet potato 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. If needed, you can warm the lemon herb sauce by pouring into a microwave safe container and heating for 30 seconds.
6) Stir sweet potato puree and season to taste with salt and pepper. Divide sweet potato and cornbread between plates. Slice the pork tenderloin and divide between plates. Top with the lemon herb sauce.
Nutrition
Nutritional Information per serving ( 2-4 servings per recipe): Calories , Total Fat g, Total Carbohydrates g, Total Sodium mg, Total Protein g.
