Pork Tenderloin and Nectarine Sauce
with Smashed Chive Potatoes and Snap Peas
A quick flash in a hot pan transforms juicy nectarines from sweet to almost candy-like. Paired with perfectly roasted pork tenderloin and crunchy peas. this meal is bound to become a part of your summer repertoire.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
2 unit
Nectarine
113 g
Sugar Snap Peas
300 g
Red Potato
7 g
Chives
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
1 tbsp
Sugar*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to finish pork). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut potatoes into 1/2-inch pieces. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch). (NOTE: Use same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
Meanwhile, pat pork dry with paper towel, then cut into two equal pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Remove pan from heat. To a baking sheet, transfer pork. Roast in top of oven, until cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
Meanwhile, cut four sections off nectarine(s), avoiding the pit, then cut into 1/2-inch pieces. Cut stems off snap peas, if needed. Thinly slice chives.
Heat the same pan over medium heat. When the pan is hot, add snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer snap peas to a plate and cover with foil. Set aside.
To the same pan, add nectarines, 1 tbsp sugar (dbl for 4 ppl) and 1 tbsp vinegar (dbl for 4 ppl). Cook, stirring often, until just beginning to caramelize, 4-5 min.
Drain and return potatoes to the same pot off heat. Using masher, mash in sour cream and 1 tbsp butter (dbl for 4 ppl) until smooth. Stir in half the chives. Season with salt and pepper. Thinly slice pork. Divide pork, potatoes and snap peas between plates. Top pork with nectarines. Sprinkle over remaining chives.
