Cooking

Instructions

Crusted Orange and Sage Pork Tenderloin
1. Thaw completely in the fridge. Preheat the oven to 375F.

2. Remove the tenderloins from the bag, saving the marinade. The orange juice in the marinade will give the pork a bluish colour before being cooked – don’t worry about this!

3. Dry the pork with paper towel. Spread the mustard evenly over the pork.

4. Spread the parsley/sage mixture on a sheet of wax paper and roll the tenderloins in the mixture until coated.

5. Place the pork on a greased wire rack on a baking sheet, or a greased broiling pan. Bake 19 – 22 minutes or until a meat thermometer inserted in the centre reads 155F. Start your rice cooking as per instructions. Use the reserved marinade as a portion of the liquid required to cook rice (not provided). Cut pork into 1 inch slices and serve with seasoned green beans (provided).

Cooking

Instructions

1. Thaw in refrigerator (veggie bag of cabbage can remain frozen)
2. Prepare noodles: Add to boiling water for 2-3 minutes
3. Heat 1 TBSP oil in a wok or large and deep non-stick skillet over moderately high heat.
4. Add chicken (working to leave a little space between pieces so they’ll brown) and cook 3 – 4 minutes, turn and continue to cook until cooked through, about 2 – 3 minutes longer. Transfer to a plate or sheet of foil.
5. Reduce heat slightly add 1 Tbsp oil in skillet, add vegetables, garlic and ginger saute 3 minutes until all are crisp tender
6. Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat. Serve warm.

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!