The crunch of the praline crust and the tenderness of our hand-trimmed pork tenderloin create a treat for the senses. The country mustard dipping sauce (served on the side) adds some zest and our goes great with our roasted rosemary potatoes. Add a veggie or salad and dinner's done in 30 minutes or less. (bag, oven)
Hands on time: 0 minutes
Cooking time: 20 minutes
Thaw pork. Keep potatoes in the freezer. Start baking potatoes at the same time as the pork (see bottom for directions).
Preheat oven to 400F. Place the coated tenderloin onto a cookie sheet which has been sprayed with cooking spray. Bake for 10 mins. and then turn pork over. Cook for an additional 12-15 mins. or until temperature reaches 155F. Let pork sit for 5-10 mins. before slicing. Slice into ¼” slices and serve with mustard dipping sauce.
Potatoes: Place in a single layer on a sprayed baking sheet & roast 25-30 minutes, stirring once after 15 minutes until done and desired tenderness (400F).For crispier potatoes, you may want to turn up the oven to 450F after you take the pork out of the oven. Leave in for 5 more minutes.
Per 1/3 of tenderloin: Calories: 208, Fat: 8.5g, Carbs: 3g, Fiber: 1g, Protein: 29g, Sugar: 1g. Contains: milk