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Mustard Glazed Pork Tenderloin, Brown Rice & Green Bean Casserole

Garlic Kraut Mustard Pork Tenderloin with Brown Rice and Green Bean Casserole
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8 to 10 servings
What you need:
1 18 oz Pork tenderloin
1 10 oz Frozen French cut green beans
1/4 tsp Kosher salt
1/4 tsp Freshly ground pepper
1/4 cup Sliced almonds
2 8.5 oz Pouches brown rice and quinoa
3 tbsp Olive oil
2 tbsp Red wine vinegar
Preheat oven to 375°F and adjust rack to middle
position. Lightly grease a 9x13-inch baking pan with
1 tbsp olive oil. Remove pork tenderloin from
package and place on baking pan. Spread 4 oz of
TRF Garlic Kraut Mustard on top of the pork loin and
then cover with foil and bake for 25 minutes.
Uncover and bake for an additional 10 minutes until
the loin reaches 145°F.
Meanwhile, put green beans in a microwave safe
dish and cook according to package. Also cook the
brown rice and quinoa according to its package.
Remove pork loin from oven when finished and let
rest for 3 minutes before slicing. Meanwhile, make a
vinaigrette from 3 tbsp of TRF Garlic Kraut Mustard,
2 tbsp olive oil, 2 tbsp red wine vinegar, salt, and
pepper. Whisk until mixed.
Rinse/clean 9x13-inch baking pan and put the
cooked rice, sliced pork loin, and green beans in the
pan. Sprinkle sliced almonds and garnish with
vinaigrette. Serve hot.
Products Used In This Recipe: