Careme

Ingredients

• Pork Tenderloin Boneless (Whole) (sale item: PORK) 12 oz–1 lb, cut into 6 medallions $3.99 (sale) per 1 lb
• Butternut squash (in-season) 10–12 oz, cut into 3/4-inch cubes (or use Fresh Cut Butternut Squash Cubed 12 oz) $1.49 per 1 lb
• Fresh green beans 6–8 oz, trimmed $2.49 per 1 lb
• Navel orange (in-season citrus) 1 (zest + 3 tbsp juice) (available)
• Organic ginger root 1 tsp grated $3.99 per 1 lb
• Garlic 2 cloves, minced (Simple Truth Organic Garlic Bulbs $1.99/3 ct)
• Soy sauce 1 tbsp
• Dijon mustard 1 tsp
• Honey or brown sugar 1 tsp
• Olive oil 1–2 tbsp total
• Salt & black pepper to taste

Instructions

1. Tovala setup: Use the sheet tray with the rack removed. Lightly oil the tray or line with foil (if your model allows).
2. Prep vegetables: Toss squash with 2 tsp oil, salt, pepper. Place on the tray in a single layer. Toss green beans with 1 tsp oil + pinch of salt; place beside squash.
3. Prep pork: Cut tenderloin into 6 medallions (about 1.5 inches thick). Season with salt and pepper.
4. Make glaze: Mix orange zest + 3 tbsp orange juice + ginger + garlic + soy + Dijon + honey.
5. Add pork + glaze: Nestle pork medallions on the tray. Spoon/brush glaze over the pork (save a little to finish if you like).
6. Cook (typical Tovala approach): Cook on a Roast/High-heat cycle until pork hits 145°F (usually ~12–18 min depending on model/thickness). If your Tovala supports stages, start with veggies 5 min, then add pork and continue.
7. Finish: Rest pork 3–5 min. Spoon any tray juices over pork and veggies. (If sauce seems thin, just reduce it quickly in a small pan on the stove 1–2 min.)