Pork Tenderloin

Seared Pork Tenderloin with Cacciatore Sauce, Oven Roasted Brussels Sprouts & PureBaked Mashed Potatoes

Serves 4-6

Seared Pork Tenderloin

Ingredients
2 1/2 pounds pork tenderloin (about 2 large), trimmed
6 tablespoons olive oil
1 1/2 tablespoons freshly ground black pepper
1 tablespoon salt
2 teaspoons freshly grated orange zest
2 teaspoons minced fresh rosemary leaves

Preparation
1. Preheat the oven to 375˚ F.

2. Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.

3. Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover.

4. Pour cacciatore sauce over pork (recipe below). Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145˚ F, about 15 minutes.

Cacciatore Sauce (serves 8-12)

Ingredients
Onion
Celery
Carrot
Whole peeled tomatoes, 14-ounce can
Chicken bouillon 1 cube dissolved in 1 cup water
1 tablespoon Italian spices
1 teaspoon garlic powder
Raw tomato, quartered
Zucchini
Mushrooms

Preparation
1. Chop the onion, celery and carrot in large bite-size pieces totaling 2 cups. Chop zucchini and mushrooms in bite size pieces totaling 1 cup.

3. In large kettle, sauté onion, carrot and celery in 1 teaspoon of water until heated through. Add one 14-ounce can of whole peeled tomatoes (including liquid), breaking up tomato slightly. Then add chicken bouillon, garlic powder, and spices.

4. Bring to a bubbling simmer; cover. Cook slowly for several hours, stirring occasionally. When most of the liquid has cooked out, add tomato, zucchini, and mushroom. Continue cooking long enough for these to get heated through.

Oven Roasted Brussels Sprouts (serves 4-6)

Ingredients
1 lb fresh Brussels sprouts
1 lime
Salt
Pepper
Olive oil

Preparation
1. Soak Brussels sprouts in warm water for about 10 minutes. While soaking, preheat oven to 350˚ F.

2. Cut lime in half and extract juice. Rinse Brussels sprouts and cut in half.

3. In an oiled baking pan, transfer vegetables, and add lime juice. Mix well. Next, you want to add just enough olive oil so that all the sprouts are well coated.

4. Add a  sprinkle of salt and pepper, and bake for 15-17 minutes (longer if you prefer softer veggies). Be sure to stir them every 5 minutes.

5. Let cool.

Serve with Pork Tenderloin and PureBaked mashed potatoes. Prepare mashed potatoes according to instructions on Penobscot McCrum 5-pound PureBaked Foodservice Pack.