Carb Smart Tarragon Pork Tenderloin

Name: Carb Smart Tarragon Pork Tenderloin with Zesty Cream Sauce
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 340 g Pork Tenderloin; 170 g Green Beans; 113 g Sugar Snap Peas; 1 unit(s) Shallot; 56 mL Cream; 1 tbsp Whole Grain Mustard; 1 unit(s) Chicken Broth Concentrate; 7 g Tarragon; 4 g Garlic Salt; 10 g Cream Sauce Spice Blend; 2 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Zesty Cream Sauce

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A creamy mustard sauce amps up this juicy pork and veggie dinner and will earn you master chef status in your own home!

Tags:

Carb Smart

Allergens:

Milk

•Senf

•Hvede

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.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

170 g

Green Beans

113 g

Sugar Snap Peas

1 unit(s)

Shallot

56 mL

Cream

1 tbsp

Whole Grain Mustard

1 unit(s)

Chicken Broth Concentrate

7 g

Tarragon

4 g

Garlic Salt

10 g

Cream Sauce Spice Blend

Not included in your delivery

2 tbsp

Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories550 kcal

Fat32 g

Saturated Fat16 g

Carbohydrate21 g

Sugar8 g

Dietary Fiber4 g

Protein44 g

Cholesterol165 mg

Sodium1440 mg

Trans Fat1 g

Potassium1100 mg

Calcium125 mg

Iron5 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 Non-Stick Pan

•Aluminum Foil

•Measuring Spoons

•Measuring Cups

Cooking Steps

In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. While the pan heats, pat pork dry with paper towels. Season with half the garlic salt and pepper.
When hot, add 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 14-16 min, until golden.**
Remove to clean cutting board. Cover loosely with foil and let stand 5 min before slicing.

Meanwhile, trim green beans.
Trim snap peas.
Peel, then finely chop shallot.
Strip tarragon leaves from stems, then finely chop.

Reheat the same pan (from step 1) over medium-high. When hot, add green beans, snap peas and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until veggies are tender-crisp. Season with remaining salt and pepper.
Remove to plate. Cover loosely with foil to keep warm.

Reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) butter, then shallots. Cook for 3-4 min, stirring occasionally, until softened.
Add Cream Sauce Spice Blend. Cook for 1 min, stirring often, until toasted.
Add cream, mustard, broth concentrate and 1/3 cup (2/3 cup) water. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
Stir in half the tarragon, then season with salt and pepper.