Mushroom-Smothered Pork Tenderloin
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Mushroom-Smothered Pork Tenderloin

Mushroom-Smothered Pork Tenderloin

with Spinach Mashed Potatoes

Seared pork chops are smothered in garlicky mushroom gravy that also spills onto spinach-dotted smashed potatoes. Everything else is pure gravy!


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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

340 g

Pork Tenderloin

2 unit(s)

Russet Potato

56 g

Baby Spinach

227 g


1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)

Yellow Onion

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

3 tbsp


(Contains Milk)

0.13 tsp


0.13 tsp


¼ cup


½ tbsp



Nutrition Values

Calories720 kcal
Fat31 g
Saturated Fat17 g
Carbohydrate61 g
Sugar10 g
Dietary Fiber6 g
Protein51 g
Cholesterol160 mg
Sodium820 mg
Trans Fat1 g
Potassium2300 mg
Calcium200 mg
Iron6 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 Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Measuring Cups
Potato Masher


Prep and cook potateos
  • Peel, then cut potatoes into 1-inch pieces.
  • 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-high. Simmer uncovered until fork-tender, 10-12 min.
Prep and cook pork
  • Meanwhile, pat pork dry with paper towels. Sprinkle with 1 tsp (2 tsp) Cream Sauce Spice Blend, then season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 4-6 min per side, then transfer pork to an unlined baking sheet.
  • Roast in the middle of the oven until cooked through, 14-18 min.**
  • Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
  • Cut mushrooms into 1/4-inch slices.
  • Roughly chop spinach.
Make sauce
  • Add 1 tbsp (2 tbsp) butter to the pan over medium heat, then swirl pan to melt.
  • Add onions and mushrooms. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
  • Sprinkle with remaining Cream Sauce Spice Blend and add garlic puree. Cook, stirring often, until veggies are coated, 30 sec.
  • Add cream cheese, chicken stock concentrate and 1/2 cup (1 cup) water. Cook, stirring often, until sauce thickens, 2-3 min.
  • Season with salt and pepper, to taste.
  • Remove the pan from heat.
Finish potatoes
  • Drain and return potatoes to the same pot, off heat.
  • Add spinach. Stir constantly until spinach is wilted, 1 min.
  • Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until mashed. Season with salt and pepper, to taste.
Finish and serve
  • Slice tenderloin.
  • Divide spinach mash between plates.
  • Top with pork, then spoon mushroom sauce over top.
Modularity Step (under step 2)

If you've opted to get pork tenderloin, sear it in the same way the recipe instructs you to sear the pork chops. Increase sear time to 4-6 min, then increase the roast time to 14-18-min.**