Balsamic-Cranberry Pork Tenderloin
with Sweet Potato Mash and Veggie duo
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
2 unit(s)
Sweet Potato
1 unit(s)
Carrot
170 g
Green Beans
2 tbsp
Cranberry Spread
(May contain Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- 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.