Updated: Aug 1
Roasted Poblano & Garlic Pork Tenderloin, Mushy peas, Tomatoes
Roasted Poblano & Garlic Pork Tenderloin, mushy peas, tomatoes
1 lb of pork tenderloin
1 pouch roasted poblano & garlic Le Sauce & Co.
½ cup grape tomatoes
1 cup peas
½ cup milk
3 tbsp butter
1 clove of garlic, chopped
Salt and pepper
Begin with room temperature pork tenderloin.
Preheat the oven to 400.
Place oven safe skillet in oven while it is preheating.
Season pork tenderloin with salt and pepper on all sides (about ¼ tsp salt & ¼ tsp pepper )
Take skillet out of oven with a mitt (be careful not to burn yourself)
Turn stove top to medium-high
Add 1 tbsp slice of butter in the pan
Add Pork Tenderloin and brown each side of the pork tenderloin for 1 minute each side. Three minutes total stove top.
Add skillet with pork tenderloin back in the oven for 10 minutes
Bring a small pot of water to boil
Salt the water with a generous pinch of salt
In a small pan, heat up butter and chopped up garlic for one minute and a half
Then, add the ¼ cup milk. Simmer on low uncovered
Once the water is at a boil, add the peas until they float
In a food processor, add peas, add milk mixture. Season with a pinch of salt and pepper
Turn on and blend until smooth. Like the consistency of mashed potatoes
Take pork out of oven and it should be a perfect medium (135 degrees F in the center)
Set aside to rest for 5 minutes before slicing.
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