Carb Smart Tarragon Pork Tenderloin
with Zesty Cream Sauce
A creamy mustard sauce amps up this juicy pork and veggie dinner and will earn you master chef status in your own home!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Tenderloin
170 g
Green Beans
113 g
Sugar Snap Peas
1 unit(s)
Shallot
56 mL
Cream
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Chicken Broth Concentrate
7 g
Tarragon
4 g
Garlic Salt
(May contain traces of: Soy, Wheat, Milk, Sesame, Sulphites, Tree nuts, Triticale, Mustard, Peanuts)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Peanuts)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.
- Thinly slice pork.
- Divide pork and veggies between plates.
- Spoon zesty cream sauce over top.
- Sprinkle with remaining tarragon.
