Fire up the grill and enjoy this flavorful marinated Pork Tenderloin at home with delicious Balsamic-Flathead Cherry Sauce. We marinate a 1lb tenderloin before vacuum sealing and delivering it to you for your own cookout. The tenderloin includes a quart of this week's Sugar Snap Pea Salad. Enjoy at home or bring to a BBQ to share. 16oz tenderloin and 1 quart salad feeds 3-5.

• 1 serving includes 16oz raw* pork tenderloin (vacuum-sealed), 4oz Balsamic-Cherry Sauce (in glass) and 1 quart of Sugar Snap Pea & Radish Salad.
• Ingredients: MT Pork tenderloin, flathead cherries OL, balsamic vinegar, extra virgin olive oil, honey L, dijon mustard, thyme OL, garlic, s&p.
• Cooking Instructions: Prepare a grill for direct, high-heat cooking. For a gas grill, set all burners to high. Heat grill, covered, 5-10 minutes, then clean and oil cooking grate. Remove tenderloin from bag, then cook about 12-15 minutes, until tenderloin reaches 145F, turning every 4-5 minutes. Transfer to a plate, rest 10 minutes and slice. Serve w/cherry sauce.
• Enjoy within 5 days.

O = organic
L = local
GF = gluten free
DF = dairy free
SF = soy free

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Meals are made in a facility that uses gluten, dairy and soy, therefore they are not suitable for those with allergies.