This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
0.45kg
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
0.68kg
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
1 pound
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
1 1 /2 pounds
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
Utensils
Two Medium Bowls
Instant-Read Thermometer
Step 1
Install SearPlate in the bottom level of the unit, then close door. Select SEAR CRISP, set temperature to 425°F, and set time to 30 minutes. Press the setting dial to begin preheating.
Step 2
Coat each pork tenderloin with 1 tablespoon canola oil, then apply herb seasoning as desired.
Step 3
In a medium bowl, toss the baby carrots with 2 tablespoons canola oil, salt, and pepper until evenly coated.
Step 4
In a separate medium bowl, toss the halved baby potatoes in the remaining 2 tablespoons canola oil, salt, and pepper until evenly coated.
Step 5
When unit has preheated, open door, carefully remove the SearPlate with oven mitts and place on top of oven. Place the pork tenderloins on the left side, carrots in the center, and potatoes on the right.
Step 6
Reinstall the SearPlate in the bottom level of the unit and close the door to begin cooking.
Step 7
When cooking is complete, make sure pork is cooked through with a thermometer. The internal temperature should read 145°F or higher. Remove the potatoes from the pan and toss with Parmesan cheese and parsley. Allow the pork tenderloin to rest for 5 minutes, then slice and serve with vegetables.
Herbed Pork Tenderloin with Roasted Carrots and Parmesan Baby Potatoes
Step 1 of 7
Install SearPlate in the bottom level of the unit, then close door. Select SEAR CRISP, set temperature to 425°F, and set time to 30 minutes. Press the setting dial to begin preheating.
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
0.45kg
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
0.68kg
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
1 pound
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
1 1 /2 pounds
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
Step 2 of 7
Coat each pork tenderloin with 1 tablespoon canola oil, then apply herb seasoning as desired.
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
0.45kg
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
0.68kg
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
1 pound
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
1 1 /2 pounds
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
Step 3 of 7
In a medium bowl, toss the baby carrots with 2 tablespoons canola oil, salt, and pepper until evenly coated.
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
0.45kg
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
0.68kg
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
1 pound
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
1 1 /2 pounds
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
Step 4 of 7
In a separate medium bowl, toss the halved baby potatoes in the remaining 2 tablespoons canola oil, salt, and pepper until evenly coated.
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
0.45kg
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
0.68kg
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
1 pound
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
1 1 /2 pounds
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
Step 5 of 7
When unit has preheated, open door, carefully remove the SearPlate with oven mitts and place on top of oven. Place the pork tenderloins on the left side, carrots in the center, and potatoes on the right.
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
0.45kg
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
0.68kg
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
1 pound
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
1 1 /2 pounds
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
Step 6 of 7
Reinstall the SearPlate in the bottom level of the unit and close the door to begin cooking.
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
0.45kg
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
0.68kg
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
2
pork tenderloins (1 pound / .45kg each)
6 tablespoons
canola oil, divided
Herb seasoning of choice, as desired
1 pound
bag baby carrots
Kosher salt, as desired
Ground black pepper, as desired
1 1 /2 pounds
baby potatoes, halved
2 tablespoons
grated or shaved Parmesan cheese
2 tablespoons
chopped parsley
Step 7 of 7
When cooking is complete, make sure pork is cooked through with a thermometer. The internal temperature should read 145°F or higher. Remove the potatoes from the pan and toss with Parmesan cheese and parsley. Allow the pork tenderloin to rest for 5 minutes, then slice and serve with vegetables.
