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Cal Smart Steak-Spiced Pork Tenderloin
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Cal Smart Steak-Spiced Pork Tenderloin

Cal Smart Steak-Spiced Pork Tenderloin

with Green Beans and Sweet Potato Mash

This elegant feast brings lots of flavour with less calories. It'll be hard to pick your favourite part! The creamy sauce makes the pork luxurious, while the two sides are delicious and nutritious.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Calorie Smart
Allergens:
Milk
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

340 g

Sweet Potato

170 g

Green Beans

3 tbsp

Sour Cream

(Contains Milk)

1 unit

Chicken Broth Concentrate

1.5 tsp

Dijon Mustard

(Contains Mustard)

½ tbsp

Montreal Steak Spice

1 tbsp

Cornstarch

Not included in your delivery

2 tsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories480 kcal
Fat12 g
Saturated Fat4 g
Carbohydrate49 g
Sugar12 g
Dietary Fiber8 g
Protein45 g
Cholesterol95 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Peeler
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Measuring Cups
Whisk
Medium Bowl
Potato Masher

Instructions

Cook sweet potatoes
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat. Cover and set aside.

Prep
2

Meanwhile, trim green beans. Pat pork dry with paper towels, then cut into 2 equal pieces on a separate cutting board (4 equal pieces for 4 ppl). Season with 1/2 tbsp Montreal Steak Spice (dbl for 4 ppl).

Cook pork
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 5-8 min. Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 14-16 min.**

Cook green beans
4

Meanwhile, reheat the same pan over medium. Add green beans and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until tender-crisp, 5-7 min. Remove the pan from heat. Drizzle 1 tsp oil (dbl for 4 ppl) over green beans, then toss to coat. Transfer green beans to a plate, then cover to keep warm.

Make sauce
5

Whisk together 1/2 cup water (dbl for 4 ppl), cornstarch, broth concentrate and Dijon in a medium bowl until smooth. Add cornstarch mixture to the same pan. Bring to a gentle boil over medium, whisking occasionally, until sauce thickens slightly, 2-3 min. Remove from heat. Season sauce with pepper, then whisk in half the sour cream until smooth.

Finish and serve
6

Mash remaining sour cream into sweet potatoes until smooth. Season with salt and pepper, to taste. Thinly slice pork. Divide pork, green beans and sweet potato mash between plates. Drizzle sauce over pork.

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