I roasted a pork tenderloin last night and had enough left over to make Mia some too. Since I knew I was going to do this today I did not do anything fancy to the pork. I just seasoned a  pork tenderloin with a small amount of extra virgin olive oil and a small amount of rosemary and garlic and placed it in a 425° oven for 25 to 30 minutes or until it reached 155°.

Pork Tenderloin with Sweet Potatoes and Peaches {stage 3baby food}

1 cup of cubed cooked, cold pork tenderloin

1 cooked sweet potato

1 cup of organic peaches, fresh or frozen

3/4 cup (or more) of water or low-sodium chicken broth (I use equal amounts of both)

Since peaches are not in season I used frozen organic peaches. To make them extra soft and sweet start by putting them in a saucepan with 1/4 cup of water.

Bring to a boil and simmer for 5 to 10 minutes or until water is at least halfway evaporated.

Scoop the flesh out of the sweet potato. Discard skin.

Place pork (cold meats puree best) and sweet potato in food processor or blender along with 1/4 cup of broth or water and puree until mixed.

Add peaches and puree, adding water or broth as needed to reach desired consistency (i usually use a total of 3/4 cup).

Place in an ice cube tray for easy storage and portion control. Makes one tray and each cube is an ounce. Cover with plastic wrap and freeze. Once frozen remove cubes from tray and store in a freezer bag. Keeps for 3 months. Preferably use in one month. Defrost to serve and if desired add milk, formula or a small amount of olive oil or butter. Mia loves this recipe!