Grilling Method:
40 minutes using a Grill and Microwave* if tenderloins are thawed. Thaw tenderloins overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed tenderloins in cold water for 30-40 minutes.
1. Preheat grill to MEDIUM or prepare coals.
2. Remove tenderloins from packaging and place on plate. Brush lightly with olive oil and season with 1 teaspoon Natural Seasoning per tenderloin.
3. Place tenderloins on preheated grill. Cook for 20 - 30 minutes, turning tenderloin to sear edges. Cook tenderloins to an internal temperature of 155°F.
4. Cut slit in center of film covering trays of Herb Roasted Potato Wedges and Sweet Corn Medley. Place trays in microwave and cook on HIGH for 5 minutes, stirring halfway through cooking.
5. Remove tenderloins to a clean plate and let stand 5 minutes. Internal temperature of meat will continue to rise to 160°F.
6. Slice tenderloins and plate with potato wedges and corn.
Traditional Cooking Method:
45 minutes using a Conventional Oven and Microwave* if tenderloins are thawed. Thaw tenderloins overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed tenderloins in cold water for 30-40 minutes.
1. Preheat oven to 425°F.
2. Remove tenderloins from packaging and place in a shallow-edged roasting pan. Brush lightly with olive oil and season with 1 teaspoon Natural Seasoning per tenderloin.
3. Place pan on oven center rack and roast for 25 - 30 minutes or until internal temperature reaches 155°F. Remove from oven and let stand 5 minutes. Internal temperature of meat will continue to rise to 160°F.
4. Cut slit in center of film covering trays of Herb Roasted Potato Wedges and Sweet Corn Medley. Place trays in microwave and cook on HIGH for 5 minutes, stirring halfway through cooking.
5. Plate and serve tenderloins with potato wedges and corn.
* Cooking time based on 1100-watt microwave with turntable. Adjust time for lower wattage microwaves. If not using a turntable, rotate once while cooking.
Serving Tips & Reccomendations:
• No time to thaw? Simply prepare frozen tenderloins as instructed, just increase the roasting time to 40-45 minutes or until internal temperature reaches 155°F (Temperature will continue to rise to 160°F).
• Use a pasta or soup plate atop a dinner plate to serve entrees. It provides a restaurant feel to at home dining. Mix and match your favorite dinnerware for an eclectic feel.
• Spice up your Tenderloin with Orange Mustard Sauce! Mix 1/3 cup orange juice, 3 Tablespoons soy sauce and 2 Tablespoons honey mustard with pan drippings from tenderloin. Simmer mixture for 5 minutes. Slit cooked tenderloin at 1-inch intervals, gently open and drizzle with sauce.
• Bistro dining at home! Thinly slice cooked pork tenderloin. Serve warm on French rolls. Top with Swiss Gruyere cheese and/or caramelized onions. Serve meal in an oval basket lined with deli paper. Include a small bowl or soup cup to hold corn.
INGREDIENTS: PORK TENDERLOIN: Pork Tenderloin. HERB ROASTED POTATOES: Red Potato with Herb (Roasted Red Potatoes, Canola Oil, Salt, Garlic, Onion, Parmesan and Romano Cheese (Whole Milk, Culture, Salt, Enzymes), Hydrolyzed Soy Protein, Sugar, Paprika, Citric Acid, Spices, Tomato, Partially Hydrogenated Cottonseed and Soybean Oil, Parsley and Spice Extractives, Sodium Acid Pyrophosphate (to retain natural color), less than 2% Silicon Dioxide added as an anti-caking agent), Water, Butter (Cream and Salt), Salt, Modified Corn Starch, Mono and Diglycerides, Spice, Lemon Juice from concentrate (Water, Lemon Juice Concentrate, Sodium Bisulfite and Sodium Benzoate as Preservatives, Lemon Oil), Dehydrated Parsley, Annatto (coloring). SWEET CORN MEDLEY: Yellow Corn, Water, White Corn, Margarine (Liquid Soybean Oil and Partially Hydrogenated Soybean Oil, Water, Salt, Whey, Soy Lecithin, Sodium Benzoate and Citric Acid as preservatives, Vegetable Mono and Diglycerides, Artificial Flavor, colored with Beta Carotene, Vitamin A Palmitate added), Red Peppers, Green Peppers, Salt, Modified Food Starch, Mono and Diglycerides, Lemon Juice from concentrate (Water, Lemon Juice Concentrate, Sodium Bisulfite and Sodium Benzoate as preservatives, Lemon oil), Spice, Annatto (coloring). STEAK SEASONING: Salt, Dehydrated Garlic and Onion Spices, Dextrose, Natural Flavor, Dehydrated Bell Pepper, Dehydrated Orange Peel, Sugar, Citric Acid, Extractives of Paprika, with not more than 2% Calcium Silicate added as an anticaking agent. Allergens: Milk and Soy.
