Green Peppercorn Pork Tenderloin
with Celery Root-Cauliflower Mash & Haricot Verts
Experience quintessential French cuisine with this keto-friendly meal! Marinated, pasture-raised pork tenderloin is cooked until tender and served over fresh haricot verts. It’s served with a house-made spicy green peppercorn sauce that’s made with onion and white wine for brightness and heavy cream for richness and depth. We pair the pork with a creamy cauliflower and celery root mash.
Nutrition Per Serving
Ingredients
Allergens: MilkPasture-Raised Pork Tenderloin
Measurement:
Organic Cauliflower
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Haricots Verts
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Heavy Cream
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Celery Root
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Water
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Unsalted Butter
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Olive Oil
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Roasted Garlic Oil
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Cream Cheese
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White Wine
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Sea Salt
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Garlic
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Brown Chicken Stock
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Green Peppercorns
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Black Pepper
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Granulated Onion
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Xanthan Gum
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Chives
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White Pepper
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave the meal on HIGH for 2 minutes. If needed, heat for an additional 30 seconds or until desired temperature is reached. 3. Carefully remove your meal and let it stand for 2 minutes. 4. Remove the film, plate your meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check the temperature. If needed, heat for an additional 2 minutes or until desired temperature is reached. 5. Carefully remove your meal, plate and enjoy!
Nutrition Per Serving
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