Maple Glazed Oven-Roasted Pork Tenderloin
with butternut squash mash, roasted heirloom carrots and cranberry sauce
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Tenderloin
2 g
Warming Spice Blend
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
227 g
Whole Cranberries
1 unit(s)
Orange
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Wheat, Milk, Sesame, Soy, Sulphites, Fish, Egg, Crustaceans, Gluten)
7 g
Thyme
2 unit(s)
Rainbow Heirloom Carrots
340 g
Butternut Squash, cubes
56 mL
Cream
(Contains: Milk)
2 unit(s)
Garlic, cloves
28 g
Pecans
(Contains: Pecans May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Egg, Gluten)
2 tbsp
Maple Syrup
Not included in your delivery
4 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - To a large pot, add squash and enough water to cover by 1 inch (use same for 4 portions). Season with salt. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Uncover and cook for 10-14 min, until fork-tender.
- Drain and return squash to the pot, off heat.
- Cover to keep warm.
- Meanwhile, strip thyme leaves from stems, then finely chop 2 tsp (4 tsp).
- Heat a small pot over medium-high heat. When hot, add the cranberries, 3 tbsp (6 tbsp) water, orange juice, 1 tbsp (2 tbsp) sugar and 1 tsp (2 tsp) of the thyme.
- Cook, stirring occasionally, until most of the cranberries have burst, 5-6 min.
- Remove the pan from the heat. Using the back of a spoon, gently crush any berries that haven't burst. Set aside to cool.
- Meanwhile, peel, then slice carrot into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- Zest, then juice orange.
- Roughly chop pecans.
- Pat pork dry with paper towels. Season with salt, pepper and half the Warming Spice Blend.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry 2-3 min per side until golden-brown.
- Reduce heat to medium. Add maple syrup, garlic, pecans, Dijon, 1 tbsp (2 tbsp) butter and 2 tbsp (4 tbsp) water to pan. Cook for 3-4 min, flipping once, until pork is glazed and cooked through. **
- Remove pork and glaze to plate.
- Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water, then carrots. Cook for 4-5 min, stirring occasionally, until starting to soften.
- Add 1 tbsp (2 tbsp) butter, remaining 1 tsp (2 tsp) thyme and remaining Warming Spice Blend. Cook, stirring occasionally, until carrots are tender, 1-2 min. Season with salt and pepper.
- Meanwhile, to the pot with squash, add cream and 2 tbsp (4 tbsp) butter. Season with salt and pepper. Mash until smooth.
- Slice pork.
- Divide squash, carrots and pork between plates.
- Drizzle any glaze from plate over pork.
- Serve with cranberry sauce alongside.
