Herby Pork Loin
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Herby Pork Loin

Herby Pork Loin

with Smashed Potatoes and Roasted Veggie Jumble

A dish that's sure to satiate! Packed with all the ingredients that bring back cozy memories of seasons past, our Herby Pork Loin is sure to be a hit at the family dinner table tonight!

Family Friendly

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

Preparation Time40 minutes
Cooking Time


serving amount

340 g

Pork Tenderloin

7 g


170 g


2 tbsp

Maple Syrup

160 g

Sweet Bell Pepper

460 g

Russet Potato

56 g

Onion, sliced

1 tbsp

Garlic Puree

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


3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


¼ tsp


3 tbsp


(Contains Milk)


Nutrition Values

Calories820 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate80 g
Sugar25 g
Dietary Fiber8 g
Protein47 g
Cholesterol140 mg
Sodium1090 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Pot
Potato Masher
Measuring Cups
Large Bowl



Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut potatoes into 1/2-inch pieces. Strip thyme leaves from stems, then finely chop. Peel, then cut carrot into 1/2-inch pieces.

Roast veggies

Add carrots, peppers, onions, vinegar, half the maple syrup 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.

Cook pork

Meanwhile, 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 another parchment-lined baking sheet. Roast in the bottom of the oven until cooked through, 14-16 min.**

Make smashed potatoes

Meanwhile, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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. Drain and return potatoes to the same pot, off heat. Roughly mash 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.

Make pan sauce

Meanwhile, heat the same pan (from step 3) over medium. When hot, add garlic puree and 1 tbsp butter (dbl for 4 ppl). Cook, stirring frequently, until butter is melted, 1-2 min. Sprinkle flour over garlic puree. Cook, stirring often, until golden-brown, 1-2 min. Add broth concentrate, remaining maple syrup 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.

Finish and serve

Thinly slice pork. Divide pork, roasted veggie jumble and smashed potatoes between plates. Drizzle pan sauce over pork.

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