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Katherine’s Pork Tenderloin Burrito Nourish Bowl

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Image Courtesy of @wonderingcook

Maria’s Sheet Pan Chipotle Cherrywood Pork Tenderloin

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Image Courtesy of @lifewithcarms

Carms’ Pork Tenderloin with Roasted Pears, Green Beans and Garlic-Thyme Sauce

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Holly’s Pork Tenderloin with Sweet Potato and Gruyere Gratin

Ingredients

• 1 AdapTable® Meals Smoked Cherrywood & Chipotle Pork Tenderloin
• Cooking spray
• Salt and pepper to taste
• 3 tbsp of salted butter, divided
• 5 garlic cloves, minced
• 2  tbsp minced fresh sage (plus more for garnish)
• 1 tbsp minced fresh thyme (plus more for garnish)
• 2 C heavy cream
• 3 tbsp grated parmesan cheese
• 3½ lbs medium-large sweet potatoes
• 2 tsp sea salt
• 1 tsp ground black pepper
• 6 ounces shredded Gruyere cheese

Directions

For the Cherrywood and Chipotle Pork Tenderloin

1. Preheat the oven to 350℉.
2. Place the pork tenderloin on a sheet pan and bake for 30-35 minutes or until a meat thermometer reaches 145℉.
3. Remove the tenderloin from the oven and let rest for 3 minutes. Then slice, season with salt and pepper if desired and enjoy!

For the Sweet Potato and Gruyere Gratin

1. Preheat oven to 400°F.
2. Add 2 tbsp of butter to a saucepan over medium heat and melt. Add the garlic and herbs then allow to simmer for 1 minute.  Add the cream and Parmesan to the pan and bring to a simmer and stir together.  Remove the cream mixture from the heat and set it aside.
3. Peel, then slice the sweet potatoes into 1/4-inch-thick rounds. Add them to a large mixing bowl and toss with salt and pepper.
4. Grease an oval gratin dish or a 9x9 baking dish with 1 tablespoon of butter. Arrange the first layer of sliced sweet potatoes in overlapping rows, following the shape of the dish.  Then add 3 ounces of the shredded Gruyere cheese.  Arrange the second layer of sweet potatoes in the same manner.
5. Pour the cream mixture over the potatoes, pressing lightly to submerge the potatoes into the liquid (I strained the herbs and garlic pieces out of mine for a silky texture.)
6. Finally, sprinkle on the remaining 3 ounces of Gruyere cheese, cover with tin foil, and bake for 40 minutes. Then uncover and bake until the top of the gratin is golden and most of the liquid is absorbed, about 10 minutes longer. Let stand 10 minutes then serve.

NOTESThis recipe can be prepped 6 hours ahead.  Cover with foil and chill. Allow to sit out on the counter for 30 minutes -1 hour before baking.

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Amee’s Chipotle Pork Tenderloin Tacos

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Pork Loin Filet, Tri Color Potatoes, Cauliflower and Onions

Ingredients

• 1 AdapTable® Meals Smokey Cherrywood & Chipotle Pork Loin Chops
• ½ C. Onion
• 3 C. Cauliflower
• 3 C. Red Potatoes
• 3 Cloves of Garlic
• Salt and Pepper

Directions

1. Preheat the oven to 350°F and spray a baking sheet with cooking oil.
2. Remove the pork loin from the package and place it on a baking sheet.
3. On the same baking sheet, place the chopped cauliflowers, red potatoes, red onions, and sprinkle with salt and pepper.
4. Cook to 145°F internal temp.
5. Remove from the oven and let rest 3 minutes before slicing.
6. Slice to ¼ inch slices and enjoy!

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Pork Tenderloin, Sweet Potato and Mixed Vegetable Skillet

Ingredients

• 1 AdapTable® Meals Smokey Cherrywood & Chipotle Pork Tenderloin
• 2 Sweet Potatoes
• 4 C. Broccoli
• 1 Onion
• ½ tsp Salt and Pepper

Directions

1. Preheat the oven to 350°F and spray a cast iron pan with cooking spray.
2. Remove the AdapTable Meals Smokey Cherrywood & Chipotle Pork Loin Chops from the package and place in the middle of the cast-iron skillet.
3. On one side of the pork loin, place cubes of sweet potato chunks, and on the other side a mixture of chopped broccoli and onion.
4. Cook for 30-35 minutes till it gets to an internal temp of 145°F.
5. Remove from the oven and let rest 3 minutes before slicing.
6. Slice to ¼ inch slices and enjoy!