Smart Rosemary Pork Tenderloin
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Smart Rosemary Pork Tenderloin

Smart Rosemary Pork Tenderloin

with Apricot-Mustard Vinaigrette, Apples and Sweet Potatoes

Tonight's hearty salad with apples and roasted sweet potatoes is dressed in an apricot and mustard vinaigrette and topped with rosemary-coated pork tenderloin. A sprinkling of crunchy seeds completes a hearty salad that's perfect for any time of the year!

Carb Smart
Calorie Smart

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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Tenderloin

1 sprig


1 tsp

Garlic Salt

113 g

Arugula and Spinach Mix

1 unit

Gala Apple

170 g

Sweet Potato

28 g

Seed Blend

(Contains Peanuts, Soy)

2 tbsp

Apricot Spread

2 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Whole Grain Mustard

(Contains Mustard)

Not included in your delivery

2.5 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories640 kcal
Fat28 g
Saturated Fat4.5 g
Carbohydrate50 g
Sugar25 g
Dietary Fiber6 g
Protein46 g
Cholesterol95 mg
Sodium930 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.


Large Non-Stick Pan
Paper Towel
Measuring Spoons
Baking Sheet
Parchment Paper
Small Bowl
Large Bowl



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces.Strip rosemary leaves from stems, then finely chop.Heat a large non-stick pan over medium heat.While the pan heats, pat pork dry with paper towels. Halve pork crosswise. Season with pepper and 3/4 tsp garlic salt (dbl for 4 ppl).

Cook pork

When the pan is hot, add 2 tsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 5-7 min. Transfer pork to a parchment-lined baking sheet. Spread half the mustard over all sides, then sprinkle rosemary all over.Roast pork in the top of the oven until cooked through, 15-17 min.**Transfer pork to a cutting board to rest for 3-5 min.

Roast sweet potatoes

While pork sears, add sweet potatoes and 1 tsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with pepper and remaining garlic salt, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 16-19 min.

Make vinaigrette

Meanwhile, add vinegar, apricot spread, remaining mustard and 1 1/2 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then whisk to combine.

Make salad

When pork is almost done, core, then cut apple into 1/2-inch pieces.Add apples, arugula and spinach mix and sweet potatoes to a large bowl. Drizzle half the vinaigrette over top, then toss to coat.

Finish and serve

Thinly slice pork.Divide salad between plates. Top with pork. Drizzle remaining vinaigrette over top, then sprinkle with seed blend.