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Item #:6051hp
Your Price: $14.99 Per Person
(9 oz.) Pork Tenderloin
(4 oz.) Herb Roasted Potato Wedges
4 oz. Sweet Corn Medley
Pkg. Natural Seasoning
Wine Suggestion:
We suggest West Coast Pinot Noir
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Elegance Need Not Be
Expensive!
Two tender, moist Pork Tenderloin Roasts,
with Natural Seasoning makes for an
elegant entree for any event.
Add our Hollandaise or Béarnaise Sauce
for a gourmet twist! And to complement your
main dish, enjoy Herb Roasted Potato Wedges
and Sweet Corn Medley.
It's the perfect meal for your special event! |
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Doing It Yourself Is Easy & Saves $$$!
Self Preparation Instructions
If you are
working on a tight budget all you have to do is follow these easy
instructions. If you would rather use one of our local caterers for an
additional cost than all of this info will be given directly to them
and all you have to do is ENJOY!
If you prefer this option than your total food order
will be shipped directly to our local cater so that they can do
everything for you from start to finish.
Save $$$$$$$$$
Call for additional cost to add
servers
Even if you select this option you can still save up to
50%
or more compared to a typical catered party.
Why Spend More Than You Have To? |
| Grilling Method: 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. |
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| Traditional Cooking Method: 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. |
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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. |
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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. |
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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, salt, garlic, onion, parmesan and romano cheese {whole milk,
culture, salt, enzymes}, hydrolyzed soy protein, canola oil, sugar,
paprika, citric acid, tomato, partially hydrolyzed cottonseed and soybean
oil, parsley, and spice extractives), 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) . CORN IN MARGARINE SAUCE: Yellow corn, water, white
corn, margarine (partially hydrogenated vegetable oils {soybean and
cottonseed}, water, salt, non-fat dry milk, lecithin, vegetable mono - and
diglycerides, sodium benzoate, artificial flavor and Vitamin A palmitate),
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.
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