Herby Pork Loin
with Smashed Potatoes and Roasted Veggie Jumble
A dish that's sure to do the trick this fall season! Packed with all the ingredients that bring back cozy memories of autumns past, our Herby Pork Loin is sure to be a hit at the family dinner table tonight!
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
7 g
Thyme
170 g
Butternut Squash, cubes
2 tbsp
Maple Syrup
160 g
Sweet Bell Pepper
460 g
Russet Potato
113 g
Yellow Onion
6 g
Garlic
1 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
4 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut peppers into 1/2-inch pieces. Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch slices. Peel, then cut potatoes into 1/2-inch pieces. Strip thyme leaves from stems, then finely chop.
Add squash, peppers, onions, maple syrup, vinegar and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
While veggies roast, combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same 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. Reserve 1/4 cup water, then drain and return potatoes to the same pot, off heat. Roughly mash reserved water, 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with half the garlic salt and pepper, then stir to combine.
While potatoes boil, pat pork dry with paper towels. Cut pork in half crosswise, then season with thyme, remaining garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Sear, turning occasionally, until golden-brown, 4-5 min. Transfer pork to the baking sheet with veggies. Roast pork in the middle of the oven until cooked through, 14-16 min.
While pork roasts, heat the same pan (from step 4) over medium. When hot, add garlic and 2 tbsp butter (dbl for 4 ppl). Cook, stirring frequently, until butter is melted, 1-2 min. Sprinkle flour over garlic and cook, stirring often, until golden-brown, 1-2 min. Add broth concentrate and 1/2 cup water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Bring to a simmer and cook until sauce thickens, 1-3 min.
Thinly slice pork. Divide pork, roasted veggies and smashed potatoes between plates. Drizzle pan sauce over pork.
