We are LOVING all the prepared veggie noodles to be found in grocery stores these days. We grabbed a few packs of sweet potato noodles, a red onion, thyme, and a package of pork tenderloins and boom! Amazing dinner, on the table in about 25 minutes (that includes prep and setting the table, fyi).
What you need
24 ounces sweet potato noodles
1 red onion, thinly sliced
6 thyme sprigs
5 tablespoons Tessemae’s Zesty Ranch
coarse salt and freshly ground black pepper
2 large pork tenderloins (about 2 ½ pounds total)
2 tablespoons Tessemae’s Slow Roasted Garlic
What you do
- Heat your oven to 450. Divide sweet potato noodles, sliced onion, and thyme sprigs between two sheet pans. Drizzle each with 2 tablespoons Zesty Ranch, sprinkle with salt and pepper and gently toss. Roast at 450 for 20 minutes, stirring once halfway through cook time.
- Meanwhile, season the pork with salt and pepper. Heat 1 tablespoon of the Zesty Ranch in a large, heavy skillet over medium-high heat. Add the pork tenderloins (you may need to curve them along with the side of the pan to fit). Sear the meat until browned on all sides, about 5 minutes total.
- Remove from heat and use a spoon to spread 1 tablespoon Slow Roasted Garlic over each tenderloin. Place in oven alongside sweet potato noodles and roast until an instant read thermometer inserted in the thickest end registers 145F, about 18 minutes.
- Remove the pork from the oven and transfer to a cutting board. Let rest at least 5 minutes before slicing. Serve alongside noodles, drizzling more Zesty Ranch over everything.