Preheat oven to 400 degrees and cover a large sheet pan with parchment paper.
Remove the packaging from the pork tenderloins and dry them off with paper towels. Using half the Peachy Mustard Sauce, cover the pork tenderloins on all sides. Add kosher salt and pepper to all the sides.
Put in the oven and bake for 25-35 minutes until the outside is browned and the center is cooked through to desired doneness (we recommend putting a thermometer in and taking the pork out when it reaches 145 degrees at the center). Let rest for 5 minutes. Slice thinly. Reserve 1/2 of the pork tenderloin for the Caprese Pork Peach Salad.
While cooking, in a large pot start the rice and cook according to the instructions. Once cooked, reserve 2/3 for Peached Salmon with Crispy Rice and Coconut Miso Salmon Curry.
When pork is almost finished, add the Roasted Sweet Potatoes, arugula, avocado, feta, Diced Red Onions, and most of the almonds in a mixing bowl. Add a drizzle of Miso Ginger Dressing and mix altogether.
To plate, add the pork slices, rice, and sweet potato salad to each plate. Garnish with additional almonds.

Follow us