Bacon. Wrapped. Pork. Tenderloin. A delicious surprise wrapped up like a present because this meal is a gift from us to you. Christmas in March, what can we say? Just couldn’t wait until next year for this tasty assortment. Fennel, coriander, and maple syrup are some of the flavors you might pick out when savoring every bite of the tender pork from our friends at Walden Local Meat Co. The sweet potatoes and Brussels have nice contrasting flavors- and we think that the Brussels could even get thrown in the air fryer if that tickles your fancy. No air fryer? No problem. The broiler for a minute or two will crisp them right up!
What’s in your bag:
- Pork tenderloin
- Baked sweet potatoes
- Brussels sprouts
- Citrus chutne
What you’ll need from home:
- Aluminum foil-lined sheet tray
- Cutting board
- Tongs
Total prep time: 15 minutes
The Tenderloin, Sweet Potatoes and Brussels Sprouts
- Preheat the oven to 450F.
- Place the tenderloin on one side of an aluminum foil-sheet tray, and the sweet potatoes and Brussels sprouts on the other side of the tray.
- Pop the tray in the oven for 5 minutes.
- Open up your oven after 5 minutes, flip your pork tenderloin, and pop it back in the oven for another 5 minutes.
- After the time is up, remove the tray from the oven and move your pork tenderloin to a cutting board to rest for 5 minutes or so.
- Slice that baby up and serve with your taters and sprouts!
Note: If you’re looking for crispy taters and sprouts, broil them in the oven for 1-2 minutes after you pull your pork out to rest. Air frying your taters and sprouts is also another option if you’d prefer that over the oven!
Go time. Pork tenderloin goes in the middle. A pile of sweet potatoes and a pile of Brussels sprouts on either side. Chutney goes on the pork. A little glob goes a long way. Got your fork and knife? Get to it!
That’s it! Dinner solved, dinner served. #weareWECO
