Macros (makes 6 servings):
Protein: 56
Carbs: 62
Fats: 49
Calories: 913
Grocery List:
- Pork tenderloin (two 24 oz packages of Hormel Mesquite BBQ flavor)
- Pre-trimmed green beans (900 g or one 32 oz bag)
- Olive oil (4 TBSP)
- Russet potatoes (3 lbs)
- Butter (8 TBSP or one stick)
- Daisy lite sour cream (one 8 oz container)
- Milk (½ cup)
- Shredded cheddar cheese (one 8 oz bag)
- Jalapeño cream cheese (one 7.5 oz container)
- Jalapeño (1 medium)
- Heinz roasted turkey gravy (two 12 oz containers)
- Seasonings: salt, pepper, lemon pepper
Directions:
- Peel potatoes and add to your instant pot along with 2 cups of water and salt.
- Cook on high for 12 minutes and quick release the pressure
- Drain potatoes and add to a large bowl. Add butter, sour cream, and milk along with salt & pepper to taste. Mix with a hand mixer.
- Pre-heat oven to 400 ºF
- Add green beans to a large bowl. Add 2 TBSP olive oil to the bowl along with salt, pepper, and lemon pepper. Toss the green beans to coat.
- Cook green beans at 400 ºF for ~ 25 mins
- While green beans are cooking, add 2 TBSP olive oil to a large pan or wok
- Seer both sides of each pork tenderloin for a few minutes until golden brown and remove from the pan
- Allow to cool, then slice them open horizontally (be careful not to cut all the way through!)
- Dice the jalapeño
- Add jalapeño cream cheese, diced jalapeño, and cheddar cheese to the sliced open pork
- Fold pork back together and close shut with toothpicks
- Cook the pork at 400 ºF for ~25 minutes (internal temp of 145 ºF)
- Remove toothpicks after cooking
- Top mashed potatoes with turkey gravy
