Meal ideas at your speed.

Image Courtesy of @modernfarmhouseeats

Rachel’s Pork Loin Filet with Cranberry Glaze and Brussel Sprouts

Ingredients

• 1 AdapTable® Meals Whiskey Black Pepper Pork Loin Filet (about 1-2 pounds)
• ½ -1 pound brussels sprouts, ends removed and halved
• 2 Tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• optional: mashed potatoes for serving

• ½ C whiskey
• ¾ C water
• 1 ½ C cranberries (about 4 ounces)
• ¼ C granulated sugar
• ¼ tsp salt
• ¼ tsp black pepper
• 2 fresh sprigs of fresh thyme

Directions

1. Preheat the oven to 350 degrees F.
2. Heat a cast iron skillet over medium-high heat with 1 tablespoon of olive oil. Once hot, sear the pork loin filet on all sides until golden brown, about 1-2 minutes on each side.
3. While the pork sears, toss the brussels sprouts with 1 tablespoon olive oil, salt and pepper.
4. Once the pork is seared on all sides, arrange the brussels sprouts around the pork. Roast uncovered in the oven for about 30-40 minutes, or until the internal temperature of the pork reaches 145 degrees F and the brussels sprouts are tender.
5. Once done, remove the pork to a cutting board and transfer the brussels sprouts to a serving dish.

1. Place the same skillet on the stove over medium-high heat and add the whiskey to deglaze the skillet. Let the whiskey simmer for 2-3 minutes, or until reduced by half
2. Add the remaining cranberry glaze ingredients and simmer over medium heat until the glaze is thickened and the cranberries burst, about 3-5 minutes. Remove the thyme sprigs before serving.
3. Slice the pork and drizzle with cranberry glaze. Serve with the roasted brussels sprouts and mashed potatoes.

Meal ideas at your speed.

Image Courtesy of @blessthismessblog

Melissa’s Grilled Pork Loin Filet with Rainbow Veggie Kebabs

Ingredients

• 1 package AdapTable® Meals Whiskey Black Pepper Pork Loin Filet
• 1 C cherry tomatoes
• 1 large orange bell pepper
• 1 medium yellow summer squash
• 1 medium green zucchini
• 1 medium red onion
• Grill skewers
• Salt and pepper to taste or another seasoning blend you like

Directions

1. Remove the pork from the fridge and let it rest at room temperature while you prepare your vegetables.
2. The cherry tomatoes are left whole; cut the bell pepper, summer squash, zucchini, and red onion into large but bite-sized pieces, about 1.5 inches square each. For the squashes, I like to cut them into 1-inch rounds and if the rounds are bigger than bite size, I’ll cut the rounds in half to make half-moon pieces.
3. Thread your vegetables onto your skewers, working in rainbow order if you’d like (tomato, then orange bell pepper, then yellow squash, then zucchini, followed by the red onion). Repeat on the skewer until it’s full but leave an inch or two on both ends to make sure nothing falls off. Repeat on remaining skewers until you’ve used all your vegetables.
4. When your vegetables are ready, prepare your grill.
5. Preheat your grill over medium-high heat. Clean and oil the grates (I do this with a cleaning brush and then I dip a paper towel in oil and rub it on the grates; this helps everything to not stick).
6. Reduce the heat to medium to medium-high, and place your pork tenderloin in the center. The loin has three natural sides — grill each side for 10 minutes, continuing to turn to a new side after each 10 minutes.
7. Add the vegetables for the last 10 minutes of grilling, turning them once halfway through cooking.
8. Cook until the pork reaches 145 degrees F. on an instant read thermometer, about 30 to 35 minutes on the grill. Cook the vegetables until they are tender and crisp.
9. Remove the pork and vegetables from the grill as they are done cooking.
10. Let the pork rest for 3 minutes before slicing.
11. Season the vegetables generously with salt and pepper or your favorite seasoning blend.
12. Serve right away while still hot.

Meal ideas at your speed.

Image Courtesy of @cookathomemom

Laura’s Glazed BBQ Pork Loin Filet and Spicy Cabbage Slaw

Ingredients

• AdapTable® Meals Whiskey Black Pepper Pork Loin Filet
• ½ C BBQ sauce
• 1/2 medium purple cabbage
• 3 medium carrots
• ½ - 1 jalapeño, depending on desired spice level
• 2 cloves garlic
• 1/4 red onion
• 1 Tbsp minced fresh cilantro
• 3/4 C mayo
• 1 Tbsp apple cider vinegar
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

1. Make the spicy slaw. Use a mandoline or sharp knife to shred the cabbage and use a box grater to grate the carrots. Mince the jalapeño, onion, cilantro, and garlic.
2. Mix all the slaw ingredients together in a large bowl. Season to taste with salt and pepper. Cover and set in the refrigerator while you prepare the pork.
3. Preheat your oven to 350°F. Set the pork loin on a parchment lined baking sheet. Set in the oven and cook for 35 minutes.
4. Remove the pork loin from the oven and brush with the BBQ sauce. Set it back in the oven for another 5-10 minutes.
5. Use a meat thermometer to test the internal temperature has reached 145° F. Allow it to rest for about 3 minutes, then slice into ½ inch thick pieces.
6. Serve the pork with coleslaw and any other sides you enjoy!