Roasted Poblano & Garlic Pork Tenderloin, with mushy peas & tomatoes

Roasted Poblano & Garlic Pork Tenderloin, with mushy peas & tomatoes

Serves 2


  • 1 lb of pork tenderloin

  • 1 pouch Le Sauce & Co.® Roasted Poblano & Garlic Gourmet Finishing Sauce

  • ½ cup grape tomatoes

  • 1 cup peas

  • ½ cup milk

  • 3 tbsp butter

  • 1 clove of garlic, chopped

  • Salt and pepper


  1. Begin with room temperature pork tenderloin. 

  2. Preheat the oven to 400.

  3. Place oven safe skillet in oven while it is preheating.

  4. Season pork tenderloin with salt and pepper on all sides (about ¼ tsp salt & ¼ tsp pepper )

  5. Take skillet out of oven with a mitt (be careful not to burn yourself)

  6. Turn stove top to medium-high

  7. Add 1 tbsp slice of butter in the pan

  8. Add Pork Tenderloin and brown each side of the pork tenderloin for 1 minute each side. Three minutes total stove top.

  9. Add skillet with pork tenderloin back in the oven for 10 minutes

  10. Bring a small pot of water to boil

  11. Salt the water with a generous pinch of salt

  12. In a small pan, heat up butter and chopped up garlic for one minute and a half

  13. Then, add the ¼ cup milk. Simmer on low uncovered

  14. Once the water is at a boil, add the peas until they float

  15. Drain peas

  16. In a food processor, add peas, add milk mixture. Season with a pinch of salt and pepper

  17. Turn on and blend until smooth. Like the consistency of mashed potatoes

  18. Take pork out of oven and it should be a perfect medium (135 degrees F in the center)

  19. Set aside to rest for 5 minutes before  slicing.

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