Pork Tenderloin + Sides Dinner Kit for 2

Enjoy this pepper crusted Pork Tenderloin with a Jalapeño Peach Glaze. Heat and serve over mashed potatoes for a mouthwatering burst of flavor!

MORE DETAILS

This package serves 2 people and includes

• Pepper Crusted Pork Tenderloin with Jalapeño Peach Glaze (approx. 1.25 lbs.)
• Mashed Potatoes (approx. 15 oz.)
• Creamed Corn (approx. 13.5 oz.)
• 1 Pie, your choice
• Choose to add a “Cooking With JB & Jamie” Cookbook!

Pie Options Include

• Ann’s Pecan Pie – Royer’s uses whole Texas Pecans, each pecan is a candy treat by itself. This pie is named after Ann Criswell, the esteemed food editor for the Houston Chronicle for some 36 years. The recipe comes out of her beautiful coffee table cookbook “Texas The Beautiful Cookbook”.
• Bud’s Butterscotch Chip Pie – Bud, “the Pieman” Royer has been cranking out this gooey, buttery pie from his little shop in Round Top, TX that’s made with butterscotch chips and a hand crimped crust then topped with caramelized sugar and Southern pecans.
• Bud’s Chocolate Chip Pie – ‘Tis the pie that is the Café’s claim to fame & that started it all so many years ago! It is best described as a “big thick & chewy chocolate chip cookie with pecans!
• Cafe’s Buttermilk Pie – This pie is a great old southern recipe & is often called the “poor man’s pie.” This handmade pie is like a chess pie or dense custard & is best served chilled right out of the refrigerator.
• Cafe’s Buttermilk Delight Pie – This is just like the handmade Cafe’s Original Buttermilk Pie that is only served in the cafe but with added chocolate chips, pecans, & shredded coconut.
• Not My Mom’s Apple Pie – This pie starts off with apple slices topped off with a brown sugar and whipped cream filling, and finally topped off with a wonderful brown sugar and pecan topping!
• Sweet N’ Salty Pie – This pie is more like a brownie pie fusion. Bud, “the Pieman” Royer has been cranking out this dense gooey, fudgy pie from his little shop in Round Top, TX that’s topped with caramel and sea salt to make all your taste buds tingle.
• Texas Trash Pie – Bud, “the Pieman” Royer has been cranking out this ooey, gooey pie from his little shop in Round Top, TX that has everything you want in both a candy bar and pie! We’re talkin’ caramel, chocolate chips, coconut, graham crackers and pretzels…all in one bite! Warm it up for top notch pie-eatin’.
• White Texas Trash Pie – Bud, “the Pieman” Royer has been cranking out this ooey, gooey White Texas trash pie from his little shop in Round Top, TX that has everything you want in both a candy bar and pie! We’re talkin’ White chocolate chips, pecans, caramel, coconut, graham crackers and pretzels.
• Lemon Blueberry Pie – Baked to perfection with an unbelievable combo of a blueberry & lemon cream cheese filling. The crumbly granola topping is truly the ’icing on the cake!
• Junkberry Pie – A fruit lovers delight! Under a smooth sour cream topping you’ll find an assortment of blackberries, blueberries, raspberries, strawberries, apples & peaches!
• Strawberry Rhubarb Pie – With a granola topping…a little bit tart and a little bit sweet!

INSTRUCTIONS / STORAGE

• Royers Round Top Café ships Monday-Thursday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Dinner ships frozen with ice packs, may thaw in transit.
• May be stored in refrigerator for up to 3 days or in the freezer for up to 1 month.
• Pies last in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
• Thaw meat in refrigerator overnight or remove from the refrigerator 1 hour before serving.

To Serve

Pork Tenderloin

• Remove from the refrigerator 1 hour or thaw in the refrigerator overnight before cooking.
• Put in the oven and heat to your desired temperature.
• Let rest, then top with peach and pepper glaze.
• Slice and enjoy!

Sides

• Boil water in a large pot.
• Drop bags of sides into the pot for approx. 5-10 minutes.
• Remove from bag and pour into bowls.
• Serve and enjoy!

Pies

• If frozen, thaw on the counter for a few hours until pie reaches room temperature.
• Preheat oven to 250℉.
• Heat pie for 15-20 minutes or until the middle is nice and gooey!
• Serve and enjoy!

Ingredients

• Pork Tenderloin – Pork, Lemon Pepper, Black Pepper, Garlic Powder, Honey, Peach Preservers, Pickled Jalapeños
• Creamed Corned – Corn Niblets, Cream Corn, Butter, Cream Cheese
• Mashed Potatoes – Yukon Golds, Sour Cream, Butter, Ranch Dry Dressing Mix (Salt, Monosodium Glutamate, Garlic, Modified Corn Starch, Spices, Maltodextrin)