Apple and Cranberry Pork Loin with Roasted Carrots
Simmering apples, mustard-y pork, and carrots sprinkled with rosemary… It doesn’t smell much better than this meal!
ABOUT SINGLE SERVING ORDERS
This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work and include extras, so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.
If you order the “lunchbox style”, it comes with an apple and your selection of extra side. Please let me know in the notes if you’d like additional fruit, carrot sticks, a southern buttermilk biscuit or a mint chocolate brownie on the side.
Instructions: Completely thaw, if previously frozen.
Place pork in the center of an ungreased baking dish, distribute apples, onions, and sauce around the meet. Bake, uncovered, for 1 hour or until a thermometer inserted into the thickest part of the roast reads 160 degrees.
Meanwhile, toss the carrots with the sauce and layout on a baking sheet. Bake for 25 minutes or until browned and tender.
Ingredients: Pork tenderloin, apples, dried cranberries (cranberries, sugar, oil), Dijon mustard, red wine vinegar, carrots, olive oil, rosemary
Special Diets: Dairy-Free, Gluten-Free, Nut-Free, Freezable