Roast Pork Tenderloin with Blueberry-Shallot Sauce
made with BC Blueberries- Milk
- Soy
- Sulphites
- Sulphites
- Milk
- May contain traces of allergens
- Mustard
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Fish
Ingredients: Russet potato • Pork tenderloin • #N/A • Sugar snap peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Chives • Garlic.
Ingredients
340 g
Pork Tenderloin
2 unit(s)
Russet Potato
1 unit(s)
Blueberries
113 g
Sugar Snap Peas
1 unit(s)
Shallot
7 g
Chives
1 unit(s)
Garlic, cloves
56 mL
Cream
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
1 unit(s)
Blueberry Jam
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°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.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear for 4-6 min, turning to cook all sides.
- Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the middle of the oven for 14-16 min, until golden.**
- Let the pork rest on a cutting board for 5 min before slicing.
- Meanwhile, remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add 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.
- Drain and return potatoes to the same pot, off heat. Mash cream and 1 1/2 tbsp (3 tbsp) garlic spread into potatoes until creamy. Season with salt and pepper.
- Meanwhile, trim snap peas.
- Peel, then cut shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas and half the shallots. Cook for 3-4 min, stirring often, until tender-crisp.
- Stir in remaining garlic spread.
- Transfer to a plate.
- Reduce the heat to medium, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Add blueberries, blueberry jam, vinegar, remaining shallots, 1/2 tsp (1 tsp) sugar and 1/3 cup (2/3 cup) water. Bring up to a simmer. Cook for 2-4 min, using a spatula to gently press some of the blueberries until they breakdown and sauce thickens. Season with salt and pepper. (TIP: Leave some blueberries whole for texture!)
- To the pot with mashed potatoes, stir in half the chives.
- Thinly slice pork.
- Divide pork, mashed potatoes and veggies between plates.
- Spoon blueberry sauce over pork.
- Sprinkle remaoining chives over top.
