Balsamic-Cranberry Pork Loin
with Sweet Potato Mash and Veggie duo- Sulfites
- Moutarde
- Lait
- Lait
- Blé
- Oeuf
- Poisson
- Moutarde
- Sulfites
- Sésame
- Crustacés
- Soya
- Gluten
- Noix
- Peut contenir des traces d’allergènes
- Triticale
- Arachides
Comfort and flavour come to you live with this dinner time meal. Buttery sweet potato mash and roasted veggies serve as the bed for a cranberry and balsamic glazed pork tenderloin. Wholesome and delicious doesn't have to be complicated!
Ingrédients
340 g
Filet de porc
2 pièce(s)
Patate douce
1 pièce(s)
Carotte
170 g
Haricots verts
2 cs
Tartinade de canneberges
(Peut contenir : Lait, Blé, Oeuf, Poisson, Moutarde, Sulfites, Sésame, Crustacés, Soya, Gluten, Noix)
1 cs
Vinaigre balsamique
(Contient: Sulfites)
½ cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Lait, Blé, Oeuf, Poisson, Sulfites, Sésame, Crustacés, Soya, Gluten)
4 g
Sel d’ail
(Peut contenir : Lait, Blé, Moutarde, Sulfites, Sésame, Soya, Noix, Triticale, Arachides)
2 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
Ustensiles
Instructions
- Peel, then cut sweet potatoes into 1/2 inch pieces.
- Add sweet potatoes, 1 tbsp oil and 2 tbsp water to a parchment lined baking sheet. Season with salt and pepper, then toss to coat.
- Cover baking sheet tightly with foil, then roast in the middle of the oven until tender, 20-22 min.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat pork dry with paper towels, then season all over with half the garlic salt and pepper.
- When pan is 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, 8 min. (NOTE: It’s okay if pork doesn't cook all the way through at this step.)
- Add balsamic vinegar, cranberry spread and dijon to a small bowl. Stir to combine.
- Trim green beans, then cut into 1 inch pieces.
- Peel, then cut carrots into 1/4 inch rounds.
- Once pork has been cooking for 8 minutes, remove from the oven and brush with some of the balsamic-cranberry mixture. Return to the oven to continue until cooked through, 6-8 min.**
- Place pork on a clean cutting board to rest for 2-3 minutes.
- Heat the same pan from step 2 on medium high heat.
- When hot, add 1 tbsp butter, green beans, carrots and 1/3 cup water. Cook, using a spoon to scrape up any browned bits from the pan and stirring occasionally until veggies are tender and liquid as absorbed, 6-8 minutes.
- While veggies cook, transfer sweet potatoes to a medium bowl.
- Mash broth concentrate and 1 tbsp butter (dbl for 4 ppl) into sweet potatoes until creamy. Season with salt and pepper, to taste.
- Thinly slice pork.
- Divide mash, veggies and pork between plates.
- Spoon any remaining balsamic-cranberry sauce over pork.
