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Roast Dinner with Pork Tenderloin

Name: Roast Dinner with Pork Tenderloin
Prep time: 35 min

Preparation

35 min

Serves

Ingredients

Roast vegetables:

2 Tsp Olive oil

1 Cup Sweet potato

¾ Cup Carrots

A pinch of Salt

⅖ Cup of Water

*No ThickenUp® Clear needed in vegetables

Pork:

⅕ Cup of Milk (3.25% M.F)

7 oz Pork tenderloin

¾ Tbsp Olive oil

¾ Cup Onion

6 Bay leaves

7 Tbsp Water

A pinch Ground white pepper

⅜ Cup 15% half and half cream

A pinch Salt

⅖ Cup water

6 Scoops ThickenUp® Clear

Vegetables:

1. Peel the sweet potato and carrot and cut into 1/4-inch cubes. Cook in the oven for 20 min with 1 tablespoon of oil and salt.
2. Blend with ⅖ cup of water for 3-4 mins. Blend until you reach the desired consistency and a smooth texture. Add 2 tsp of olive oil, blend and set aside for later.
Pork tenderloin:

3. If the meat is frozen, make sure to defrost it first. Then, cut the meat into slices and soak it in milk for one day ahead of time. Keep it in a container in the refrigerator. This helps to soften the meat and make it easier to blend by breaking down the muscle fibers and keeping it moist.
4. Cut the meat into ¼-inch cubes. Sauté in olive oil in a pan over medium heat for 3-4 mins.
5. Peel and chop up the onion very finely or chop for 2-3 seconds at a time in the blender. Add to the pan and sauté with the olive oil for 3-4 mins.
6. Add the bay leaves and water to the pan and cook over low heat for 10 minutes with the lid.
7. Remove the lid and allow it to simmer for 6 min.
8. Add the pepper, cream, and salt. Allow it to simmer for 2 mins.
9. Remove the bay leaves from the pan. Blend the pork with ⅖ cup of water for 3-4 mins. Add 6 scoops of ThickenUp® Clear and blend again until you reach the desired consistency^Ŧ and a smooth texture (no lumps).
Presentation:

With the help of a food mold, place the vegetables first in the food mold followed by the meat.