Stuffed Pork Loin with Creamy Brussels Sprouts


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Tender pork loin stuffed with house-made sausage, spinach, mushrooms, and fresh herbs and spices highlight this delicious new creation from the POTG Kitchen. Served alongside Creamy Brussels Sprouts making this new dish a satisfying complete meal. Surely will become a POTG Favorite!
Stuffed Pork Loin with Creamy Brussels Sprouts Pork Loin
  • pastured pork loin
  • button mushrooms
  • baby spinach
  • onion
  • garlic
  • extra virgin olive oil
  • sea salt
  • organic free range chicken stock
  • Sausage
  • pork loin trim
  • fresh sage
  • fresh thyme
  • oregano
  • garlic
  • sea salt
  • Creamed Brussels Sprouts
  • brussels sprouts
  • onion
  • Native Forest Original Simple Coconut Milk (organic coconut, filtered water) *BPA free can *No guar gum
  • bacon
  • fresh thyme
  • garlic
  • extra virgin olive oil

  • Must be received and stored frozen until “use-by” date.  Can be held refrigerated for up to 3 days prior to consumption.

    Thawing and reheating instructions:  Remove container from the freezer and defrost overnight in the refrigerator.  Oven: Preheat oven to 350°F. Remove film from the container, cover with foil, and place in the oven on a sheet tray. Reheat 13 to 15 minutes until hot all the way through (155°F). Microwave: Pull back film on both sides of the tray to vent. Reheat in microwave 2 to 3 minutes until hot (155°F).

    **Our trays are not toaster oven safe.**

    Stuffed Pork Loin with Creamy Brussels Sprouts
  • Servings per container - 1
  • Serving size - 13 ounces
  • Calories per serving - 550
  • Calories from Fat 340
  • Total Fat 38g
  • Saturated Fat 21g
  • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 890mg
  • Carbohydrates 13g
  • Dietary Fiber 3g
  • Sugars 4g
  • Protein 36g
  • Vitamin A 30%
  • Vitamin C 90%
  • Calcium 6%
  • Iron 15%