Slow Roasted Carolina BBQ Pork Tenderloin with Roasted Potato Wedges
Pre-Assembled Tender fall-apart pork tenderloin slow roasted in a sweet and tangy golden BBQ sauce. Served with roasted potato wedges.
Medium Prep time: 50-55 min.
Medium Instructions
Thaw in refrigerator.
1.Preheat oven to 350°F.
2.Place potatoes in a single layer on foil-lined baking sheet sprayed with nonstick cooking spray. Drizzle with 1 Tbsp. olive oil and toss to coat potatoes evenly. Bake 40-50 min., tossing occasionally.
3.Meanwhile, place an oven safe pot, like a Dutch oven on med. high heat. Add 1 Tbsp. of oil to the pot.
4.Remove pork tenderloin from bag and season with salt and pepper. Add pork to heated pot and brown on all sides, about 2 min per side.
5.Add 1/4 cup of water to the pot. Pour 1/2 of the sauce on top of the pork, cover with lid and place in oven. Reserve remaining sauce in refrigerator.
6.Bake for 35-45 min. until cooked through (internal temp. 145°F). While pork is resting, place remaining sauce in a bowl and heat in microwave for 1 min. Slice pork into 1/2 inch thick slices, drizzle with remaining sauce, and serve with Roasted Potato Wedges.
Medium Crock-Pot Instructions
Thaw in refrigerator.
1.Remove pork tenderloin from bag and season with salt and pepper.
2.Add seasoned pork tenderloin to crockpot and pour 1/2 of the sauce on top of the pork and cook on LOW 6-8 hours. Reserve remaining sauce in refrigerator.
3.About 45 minutes before pork tenderloin is done, preheat oven to 425°F.
4.Place potatoes in a single layer on foil-lined baking sheet sprayed with nonstick cooking spray. Drizzle with 1 Tbsp. olive oil and toss to coat potatoes evenly. Bake 30-35 min., tossing occasionally.
5.Remove pork tenderloin and let rest for 5 min. (internal temp. 145°F).While pork is resting, place remaining sauce in a bowl and heat in microwave for 1 min. With two forks, shred pork and pour heated sauce over top.
6.Serve with Roasted Potato Wedges.
Large Prep time: 50-55 min.
Large Instructions
Thaw in refrigerator.
1.Preheat oven to 350°F.
2.Place potatoes in a single layer on foil-lined baking sheet sprayed with nonstick cooking spray. Drizzle with 2 Tbsp. olive oil and toss to coat potatoes evenly. Bake 40-50 min., tossing occasionally.
3.Meanwhile, place an oven safe pot, like a Dutch oven on med. high heat. Add 1 Tbsp. of oil to the pot.
4.Remove pork tenderloins from bag and season with salt and pepper. Add pork to heated pot and brown on all sides, about 2 min per side.
5.Add 1/2 cup of water to the pot. Pour 1/2 of the sauce on top of the pork, cover with lid and place in oven. Reserve remaining sauce in refrigerator.
6.Bake for 35-45 min. until cooked through (internal temp. 145°F). While pork is resting, place remaining sauce in a bowl and heat in microwave for 1 min. Slice pork into 1/2 inch thick slices, drizzle with remaining sauce, and serve with Roasted Potato Wedges.
Large Crock-Pot Instructions
Thaw in refrigerator.
1.Remove pork tenderloin from bag and season with salt and pepper.
2.Add seasoned pork tenderloins to crockpot and pour 1/2 of the sauce on top of the pork and cook on LOW 6-8 hours. Reserve remaining sauce in refrigerator.
3.About 45 minutes before pork tenderloin is done, preheat oven to 425°F.
4.Place potatoes in a single layer on foil-lined baking sheet sprayed with nonstick cooking spray. Drizzle with 2 Tbsp. olive oil and toss to coat potatoes evenly. Bake 30-35 min., tossing occasionally.
5.Remove pork tenderloin and let rest for 5 min. (internal temp. 145°F). While pork is resting, place remaining sauce in a bowl and heat in microwave for 1 min. With two forks, shred pork and pour heated sauce over top.
6.Serve with Roasted Potato Wedges.
Serving Suggestions
Dream Dinners Bumble Blossoms
| Nutrition Facts | |
|---|---|
|
Serving size
4 oz. pork, sauce & 6 oz. potatoes
|
|
|
Amount per serving
Calories
498
|
|
| % Daily Value* | |
|
Total Fat
8g
|
10% |
|
Saturated Fat
3g
|
15% |
|
Trans Fat
<1g
|
|
|
Sodium
1221mg
|
53% |
|
Cholesterol
101mg
|
34% |
|
Total Carbohydrates
65g
|
24% |
|
Dietary Fiber
5g
|
18% |
|
Total Sugars
26g
|
|
|
Includes 0g Added Sugars
|
|
|
Protein
46g
|
92% |
|
Vitamin D
0µg
|
|
|
Calcium
59mg
|
5% |
|
Iron
4mg
|
22% |
|
Potassium
2065mg
|
44% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Contains: Anchovies
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: ONIONS YELLOW DICED .375", POTATO OVEN ROASTED REDSKIN WE, PORK TENDERLOIN ALWAYS TENDER, MUSTARD YELLOW [Distilled White Vinegar, Water, Mustard Seed, Salt, Mustard Bran, Turmeric, Paprika, Spices.], KETCHUP 33% TOMATO SOLIDS MEDI (Tomato Concentrate, High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Salt, Less Than 2% Of: Spice, Onion Powder, Natural Flavors), VINEGAR APPLE CIDER 50 GRAIN [Apple Cider Vinegar, diluted with water to 5% acidity], HONEY PURE CLOVER GRADE A IN J, SUGAR BROWN LIGHT CANE [ Sugar, Molasses ], SAUCE WORCESTERSHIRE [DISTILLED WHITE VINEGAR, MOLASSES, SUGAR, WATER, SALT, ONIONS, ANCHOVIES, GARLIC, CLOVES, TAMARIND EXTRACT, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT.], PEPPER CHIPOTLE ADOBO SAUCE (Water, Tomato Paste, Dried Chipotle Peppers, Distilled Vinegar, Corn Oil, Contains 2% Or Less Of: Iodized Salt (Contains Potassium Iodate), Corn Starch, Onion Powder, Garlic Powder, Spices), SPICE PEPPER BLK TABLE GRND, SPICE GARLIC POWDER
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.
