Grilled Pork Tenderloin in White Wine Sauce with Baby Potatoes & Nantes Carrots
Grilled Pork Tenderloin in White Wine Sauce with Baby Potatoes

Preparation time 5 minutes

Total time: 30 minutes

Ingredients

  1. 454 g (1 lb) pork tenderloin
  2. 15 mL (1 tbsp.) butter
  3. To taste, salt and pepper
  4. 600 g (2 packages) honey and ginger nantes carrots
  5. 39 g (1 packet) white wine suprême sauce
  6. 250 mL (1 cup) milk
  7. 454 g (1 package) savoury herb baby potatoes

Directions

  1. Preheat oven to 175 °C (350 °F).

  2. In an oven-safe skillet, sear pork tenderloin on all sides in butter. Season with salt and pepper. Place skillet in the oven and bake for 15 minutes or until internal temperature reaches 70 °C (160 °F).

  3. In the meantime, place carrot bags in hot water for 2 minutes and then sauté in a skillet for 5 minutes. Keep warm over low heat.

  4. Microwave potatoes for 5 minutes and season.

  5. While potatoes are cooking, prepare sauce according to package directions.

  6. Slice pork tenderloin, drizzle with sauce and serve with baby potatoes and nantes carrots.

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