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Apricot Pork Tenderloin

Apricot Pork Tenderloin

with Roasted Potatoes and Spring Salad

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The combination of apricot jam and mustard makes a summery and delicious glaze for pork! Roasted potatoes and a bright spring salad add richness and texture, making every mouthful an experience in taste.

Allergens:Sulphites/SulfiteMustard/MoutardeMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

2 tbsp

Apricot Jam

(ContainsSulphites/Sulfite)

1 sprig

Rosemary

600 g

Red Potato

113 g

Baby Spinach

50 g

Shallot

132 unit

Cucumber

56 g

Dried Apricots

(ContainsSulphites/Sulfite)

6 g

Garlic

1 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

5 tbsp

Oil*

1 tsp

Salt and Pepper*

1 tsp

Sugar*

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2510 kJ
Calories600 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate44 g
Sugar16 g
Dietary Fiber6 g
Protein43 g
Cholesterol120 mg
Sodium850 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Large Non-Stick Pan
Paper Towel
Garlic Press
Large Bowl
Whisk
Measuring Cups
Instructionsarrow up iconarrow up icon
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ROAST POTATOES
ROAST POTATOES
1

Preheat the oven to 450°F (to roast potatoes and finish pork). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1-inch pieces. Finely chop 1 tbsp rosemary leaves. On a parchment-lined baking sheet, toss potatoes and rosemary with 2 tbsp oil. Season with salt and pepper. Roast in middle of oven, tossing halfway through cooking, until golden-brown, 25-28 min.

COOK PORK
COOK PORK
2

While potatoes roast, pat pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then pork. Pan-fry, turning occasionally, until browned all over, 7-8 min. Remove the pan from heat and transfer pork to another baking sheet. Roast, in top of oven, until cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)

PREP
PREP
3

While pork cooks, cut cucumbers into 1/4-inch half-moons. Peel, then thinly slice shallots. Finely chop apricots. Peel, then mince or grate garlic.

MAKE DRESSING
MAKE DRESSING
4

In a large bowl, whisk together half the mustard, 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper. Add cucumber and half the shallots. Toss to coat. Set aside.

MAKE APRICOT GLAZE
MAKE APRICOT GLAZE
5

Heat the same pan over medium-low heat. When hot, add garlic and remaining shallots. Cook, stirring often, until fragrant, 1-2 min. Add 1/2 cup water, then apricot jam, apricots and remaining mustard. Cook, stirring often, until slightly reduced, 4-5 min. Remove the pan from heat and add 3 tbsp butter. Stir together until melted, 1 min. Season with salt and pepper.

FINISH AND SERVE
FINISH AND SERVE
6

Slice pork. Add any juices from the baking sheet, to the pan with glaze. To the dressing, add spinach. Toss together. Divide pork, potatoes and salad between plates. Drizzle apricot glaze over pork.