Our Recipes


Herbed Pork Tenderloin

4a4d6f15-a675-47d9-9012-0a91ba6fc3df.jpg
PREP TIME 10 min TOTAL TIME 35 min SERVINGS 2

Ingredients

1 pork tenderloin (10 oz)
1/2 teaspoon coarse (kosher or sea) salt
1/2 teaspoon coarsely ground pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh rosemary leaves
1 tablespoon vegetable oil
1 package Green Giant® Sautés Bacon Brussels Sprouts

  • 1Adjust oven rack to center position. Heat oven to 375°F.
  • 2Season all sides of tenderloin with salt and pepper. Mix sage and rosemary, and sprinkle over entire tenderloin, pressing lightly so it adheres.
  • 3In ovenproof 10-inch skillet, heat oil over medium-high heat. Cook tenderloin in oil 1 to 2 minutes on all sides or until brown.
  • 4Place skillet in oven, and roast 15 to 16 minutes or until meat thermometer inserted in thickest part of tenderloin reads 145°F.
  • 5Transfer to cutting board. Let stand 6 minutes; cut into 1/4-inch slices.
  • 6Meanwhile, prepare Brussels sprouts as directed on package; serve with pork tenderloin.

Pair your Green Giant® Sautés Bacon Brussels Sprouts and pork tenderloin with parsley red potatoes for a complete meal. Place 3/4 lb quartered unpeeled small red potatoes in 3-quart saucepan; cover with 1 inch cold water seasoned with 1/2 teaspoon salt. Heat to boiling; reduce heat, and cook potatoes about 15 minutes or until tender. Drain; toss with 1 tablespoon butter, 1/4 teaspoon salt and 1 tablespoon chopped fresh parsley. Dried sage and dried rosemary can easily be substituted for fresh in this recipe; just reduce amounts by half.