Herby Pork Tenderloin
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Herby Pork Tenderloin

Herby Pork Tenderloin

with Smashed Potatoes and Roasted Veggie Jumble

A dish that's sure to satisfy! Packed with all the ingredients that bring back cozy memories of seasons past, our Herby Pork Loin will 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.

Preparation Time40 minutes
Cooking Time


serving amount

340 g

Pork Tenderloin

2 unit

Russet Potato

170 g

Butternut Squash, cubes

1 unit

Sweet Bell Pepper

56 g

Onion, sliced

7 g


2 tbsp

Maple Syrup

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

Calories830 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate80 g
Sugar25 g
Dietary Fiber6 g
Protein47 g
Cholesterol145 mg
Sodium1030 mg
Trans Fat1 g
Potassium2250 mg
Calcium125 mg
Iron5.75 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



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.

Roast veggies

Add squash, peppers, onions, vinegar, half the maple syrup and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.

Cook pork

Meanwhile, pat pork dry with paper towels. Cut in half crosswise, then season with thyme, pepper and 1/2 tsp (1 tsp) garlic salt. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 4-6 min. Transfer pork to another parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-15 min.**Transfer to a cutting board to rest, 3-5 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 to the same pot, off heat. Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with pepper and 1/2 tsp (1 tsp) garlic salt, then stir to combine.

Make pan sauce

Meanwhile, reheat the same pan (from step 3) over medium. When hot, add garlic puree and 1 tbsp (2 tbsp) butter. Cook, stirring frequently, until butter is melted, 1-2 min.Sprinkle flour over top. Cook, stirring often, until golden-brown, 1-2 min. Add broth concentrate, remaining maple syrup and 1/2 cup (1 cup) water. 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 herby pork, roasted veggie jumble and smashed potatoes between plates. Drizzle pan sauce over pork.

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