Balsamic-Cranberry Pork Tenderloin
with Mixed Potato Mash and Buttery Veggies- Sulphites
- Milk
- Milk
- Wheat
- Egg
- Fish
- Mustard
- Sulphites
- Sesame
- Crustaceans
- Soy
- Gluten
- Tree nuts
- May contain traces of allergens
- Triticale
- Peanuts
Comfort and flavour come to your life with this dinner-time meal. Buttery mixed potato mash and pan-sauteed veggies serve as the bed for a cranberry and balsamic glazed pork tenderloin, proving that wholesome and delicious doesn't have to be complicated! Ingredients: Pork tenderloin • Sweet potato • Russet potato • Carrots • Green beans • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
340 g
Pork Tenderloin
2 unit(s)
Sweet Potato
1 unit(s)
Russet Potato
1 unit(s)
Carrot
170 g
Green Beans
2 tbsp
Cranberry Spread
(Contains: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts, May contain traces of allergens)
1 tbsp
Balsamic Vinegar
(Contains: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk, May contain traces of allergens, Sulphites)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
½ tbsp
Oil*
3 tbsp
Butter*
(Contains: Milk)
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 425˚F.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat pork dry with paper towels. Season with half the garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Sear for 4-6 min, turning to cook all sides. Transfer pork to an unlined baking sheet.
- Roast in the middle of the oven for 16-20 min, until golden and cooked through.**
- Meanwhile, remove any brown spots from russet and sweet potatoes, then peel and cut potatoes into 1-inch pieces.
- To a large pot, add russet and sweet potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- While potatoes cook, trim green beans.
- Peel, then cut carrot into 1/4-inch rounds.
- Once pork has roasted for 10 mins, reheat the same pan (from step 1) over medium-high.
- When hot, add carrots and 1/3 cup water (same for 4 servings). Season with salt and pepper. Cook for 2-3 min, stirring often, until carrots begin to soften.
- Add green beans and 1 tbsp (2 tbsp) butter. Cook for 3-5 min, stirring often, until veggies are tender-crisp and liquid has absorbed.
- Transfer veggies to a plate and over to keep warm. Wipe out the pan.
- Drain and return potatoes to the same pot, off heat.
- Mash remaining garlic salt and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with pepper. Cover and keep warm.
- Reheat the same pan (from step 3) over medium.
- Add vinegar, cranberry spread, broth concentrate, 1/2 tsp (1tsp) sugar and 1 tbsp (2 tbsp) water. Cook for 1-2 min, stirring often, until warmed through.
- Thinly slice pork.
- Divide mash, veggies and pork between plates.
- Spoon pan sauce over pork.
