Classic Roasted Pork Tenderloin and Sage Gravy
with Corn, Zucchini and Sweet Potato Mash- Soy
- Wheat
- Milk
- Milk
- Mustard
- Peanuts
- Sesame
- Sulphites
- Tree nuts
- Gluten
- May contain traces of allergens
- Soy
Sage-scented pork tenderloin is a perfect idea for dinner! Served with tender sweet potatoes, zucchini and corn and smothered with a sage brown gravy. This one hits all the marks! Ingredients: Pork tenderloin • Sweet potato • Zucchini • Thaw-friendly corn (corn, modified vinegar) • Garlic spread (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) (soy) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Sage.
Ingredients
340 g
Pork Tenderloin
1 unit(s)
Chicken Broth Concentrate
2 tbsp
Gravy Spice Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten, May contain traces of allergens, Soy, Wheat)
7 g
Sage
2 unit(s)
Sweet Potato
113 g
Corn Kernels
2 tbsp
Garlic Spread
(Contains: May contain traces of allergens, Milk, Soy, Sulphites)
1 unit(s)
Zucchini
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Strip 1 tbsp (2 tbsp) sage leaves from stems, then finely chop.
- Pat pork dry with paper towels, then season with half the sage, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden 5-7 min.
- Transfer pork to the parchment-lined baking sheet.
- Roast pork in the top of the oven until pork is cooked through, 14-16 min.**
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 servings). 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.
- Meanwhile, drain and rinse corn.
- Halve zucchini, then cut into 1/4-inch half-moons.
- Heat the same pan (used in step 1) over medium-high. Add half the garlic spread, then swirl the pan to melt.
- Add corn and zucchini to the pan. Cook, stirring occasionally, until warmed through, 1-2 min.
- Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Season with salt and pepper.
- Transfer the veggies to a medium bowl, then cover to keep warm.
- Add remaining garlic spread to the same pan(from step 3), then swirl to melt.
- Add remaining sage and Gravy Spice Blend. Cook, stirring constantly, until fragrant, 20 sec.
- Add 1 cup (2 cups) water and broth concentrate.
- Bring to a boil over high heat, then reduce heat to medium. Simmer, stirring occasionally, until gravy thickens, 3-4 min. Season with salt and pepper, to taste.
- Mash 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.
- Slice pork.
- Divide mash, veggies and pork between plates.
- Spoon gravy over pork.
