Pork Tenderloin and Brussels Sprouts with Potatoes and Lemon Herb Sauce

Directions

1) Run lemon herb sauce under warm water to thaw (place the lemon herb sauce in the fridge to thaw if scheduling this meal).

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 Brussels sprouts and potatoes against the counter to break apart, then open and add to a bowl and season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil, ½ tsp salt, and freshly ground black pepper). 

4) Evenly spread Brussels sprouts and potatoes in a Suvie air fry basket. Place basket in the bottom zone of Suvie, and place a Suvie sheet pan underneath to catch any oil or crumbs

5) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen. 

Suvie Cook Settings

Bottom Zone: Air Fry at 350°F for 20 mins, for 4 servings, Air Fry for 25 mins

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

6) When the cook is complete, remove pork tenderloin from Suvie and set aside to rest for 4 minutes. Transfer lemon herb sauce to a microwave safe container and heat in the microwave in 30 second increments until warm. 

7) After resting, divide pork tenderloin, potatoes and Brussels sprouts between plates. Drizzle the lemon herb sauce over the pork. Season to taste with salt and pepper.