Apricot-Mustard Pork Tenderloin
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Apricot-Mustard Pork Tenderloin

Apricot-Mustard Pork Tenderloin

with Wholesome Veggies and Savoury Pan Gravy

A family meal as luscious and comforting as it is tasty! Pork tenderloin is seared and then glazed and roasted in a sweet and tart glaze made from apricot as well as whole grain mustard. Wholesome oven steamed broccoli and carrots make the perfect bites to dip into a savoury the savoury pan gravy.

Tags:
Chef's Choice
Allergens:
Mustard
Wheat
Sulphites
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

1 unit(s)

Carrot

1 unit(s)

Shallot

2 tbsp

Apricot Spread

(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)

2 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

½ tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Butter*

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Nutrition Values

Calories730 kcal
Fat17 g
Saturated Fat8 g
Carbohydrate95 g
Sugar22 g
Dietary Fiber6 g
Protein49 g
Cholesterol125 mg
Sodium1550 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium125 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Whisk

Instructions

1
  • Add half the garlic salt, 1 1/4 cups water, 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
2
  • Meanwhile, pat pork dry with paper towels, then season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min.
  • Transfer pork to a parchment-lined baking sheet.
  • Roast pork in the top of the oven until cooked through, 14-16 min.**
3
  • Peel, then finely chop shallot.
  • Trim sugar snap peas
  • Peel, then cut carrots into 1/8- inch rounds.
  • Add sugar snap peas, carrots, remaining garlic salt, 1 tbsp oil, to an unlined baking sheet. Toss to combine
  • Roast in the middle of the oven, stirring halfway until veggies are tender-crisp, 12-15 minutes.
4
  • Return the same pan from step 2 to medium heat.
  • When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl pan until melted, 30 sec.
  • Add shallots. Cook, stirring often until golden brown, 2-3 minutes.
  • Sprinkle flour, stir to coat.
  • Slowly whisk in 1/2 cup water (dbl for 4 ppl). Cook, stirring often until smooth, 1-2 min.
  • Add soy sauce, mustard, apricot jam and mustard. Bring sauce to a simmer. Cook, stirring occasionally until thickened, 3-4 min.
5
  • Fluff rice with fork.
  • Thinly slice pork.
  • Divide rice, veggies and pork between plates.
  • Spoon sauce over pork.