Glazed Pork Tenderloin, Squash, Mashed Potatoes, Green Beans, Strawberries and Blackberries

Lactose, Soy and Gluten Free

Photo by debora j.

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 16

    oz. organic pork tenderloin, cut into thin medallions

  • 2

    T. organic light brown sugar

  • 1

    T. organic corn starch

  • 1/2

    tsp. salt

  • 1/2

    tsp. organic garlic powder

  • 1/2

    tsp. ground cumin

  • 1/4

    tsp. ground cardamom

  • 1/4

    tsp. black pepper

  • 1

    T. olive oil

  • 1/2

    c. organic orange juice, no pulp

  • 1/4

    c. balsamic vinegar

  • 1/4

    c. organic raisins

  • 1/4

    c. organic capers, rinsed

  • 2

    large organic russet potatoes

  • 3

    T. organic grass fed butter

  • 1/3

    c. unsweetened almond milk

  • Garlic salt and pepper to taste

  • 1

    large organic butternut squash, cut in half, seeds removed and skin pierced a few times

  • 3

    T. organic grass fed butter

  • 3

    T. organic amber maple syrup

  • 1

    T. organic brown sugar

  • 1

    bag of haricot verts

  • 1

    T. organic grass fed butter

  • 2

    pints organic strawberries, rinsed

  • 1

    pint organic black berries, rinsed

Directions

1. Gather all ingredients. 2. Begin preparing the mashed potatoes. Clean potatoes, cut out "eyes" and any green spot on the skin. Cut into quarters and place in a pot and cover with water. 3. Boil for 20 minutes or until a fork pierce the potatoes easily. 4. Place prepared squash on a microwave safe plate, fleshy side up. Cover securely with plastic wrap and microwave for 15 minutes. 5. Place pork medallions in a ziplock bag. Add brown sugar to black pepper to the bag. Shake vigorously until pork is evenly coated. 6. Make sauce by combining orange juice through caper in to a small bowl and mixing thoroughly with a whisk. 7. Preheat large frying pan. Add olive oil. Carefully add pork to the pan. Cook about 3 minutes each side 8. Add sauce to pan. Simmer until sauce thickens slightly. Lower heat and cover. cook haricort Verts in bag for 6 minutes in the microwave. After transfering to a serving plate top with 1 Tbsp. of butter. Coat throughly after butter has melted. 9. Drain potatoes. Add butter, milk, salt, pepper and garlic powder. Mash potatoes. 10. Remove squash from microwave. Scoop out center. Add butter, brown sugar and maple syrup. Mix together. 11. Serve pork, potatoes, squash, haricort verts and sauce with strawberry and blackberry fruit salad.

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