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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Tenderloin
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
113 g
Sugar Snap Peas
1 unit(s)
Carrot
1 unit(s)
Shallot
2 tbsp
Apricot Spread
(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Egg, Milk, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Egg, Milk, Mustard, Fish, Sesame, Wheat)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.**
- 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.
- 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.
- Fluff rice with fork.
- Thinly slice pork.
- Divide rice, veggies and pork between plates.
- Spoon sauce over pork.
