Balsamic-Cranberry Pork Tenderloin
with Sweet Potato Mash and Veggie duo- Sulphites
- Mustard
- 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 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!
Ingredients
340 g
Pork Tenderloin
2 unit(s)
Sweet Potato
1 unit(s)
Carrot
170 g
Green Beans
2 tbsp
Cranberry Spread
(May be present: 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 be present: Milk, Wheat, Egg, Fish, Sulphites, Sesame, Crustaceans, Soy, Gluten)
4 g
Garlic Salt
(May be present: Milk, Wheat, Mustard, Sulphites, Sesame, Soy, Tree nuts, Triticale, Peanuts)
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
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.
