Creamy Garlic Pork Tenderloin and Spinach
with Smashed Potatoes- Milk
- Wheat
- Soy
- Mustard
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Fish
- Egg
- Crustaceans
- Gluten
Ingredients: Red potato • Pork tenderloin • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Garlic.
Ingredients
340 g
Pork Tenderloin
3 unit(s)
Cream Cheese
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
350 g
Red Potato
2 unit(s)
Garlic, cloves
113 g
Baby Spinach
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
7 g
Chives
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and 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. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat pork dry with paper towels. Season with 1 tsp (2 tsp) chicken stock powder, salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook for 4-6 min per side, until golden.
- Remove the pan from heat. Transfer pork to an unlined baking sheet.
- Roast in the top of the oven for 14-16 min, until golden.
- Let the pork rest on a cutting board for 5 min before slicing.*
- Meanwhile, roughly chop spinach.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- When potatoes are done, heat the same pan (from step 2) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add garlic and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Gradually whisk in 3/4 cup (1 1/4 cups) water, cream cheese and remaining stock powder. Bring to a simmer, whisking often, until cream cheese is mostly combined. (TIP: It's okay if there are bits of cream cheese. The sauce will smooth out in the next step.)
- Once simmering, add spinach to the pan with sauce. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Add Dijon and any juices from the baking sheet with chicken. Season with pepper, if you like. Cook for 30 sec, whisking often, until Dijon is incorporated.
- Remove the pan from heat.
- Thinly slice pork.
- Add half the chives to the smashed potatoes, then stir to combine.
- Divide smashed potatoes between plates, then top with chicken.
- Spoon sauce over chicken and potatoes.
- Sprinkle remaining chives over top.
If you've opted to get pork tenderloin, increase sear time to 6-8 min, then increase the roast time to 14-18-min. Let the pork rest on a cutting board for 5 min before slicing.*
