Name: Maple Glazed Oven-Roasted Pork Tenderloin with butternut squash mash, roasted heirloom carrots and cranberry sauce
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 340 g Pork Tenderloin; 2 g Warming Spice Blend; 227 g Whole Cranberries; 1 unit(s) Orange; ½ tbsp Dijon Mustard; 7 g Thyme; 2 unit(s) Rainbow Heirloom Carrots; 340 g Butternut Squash, cubes; 56 mL Cream; 2 unit(s) Garlic, cloves; 28 g Pecans; 2 tbsp Maple Syrup; 4 tbsp Butter*; ⅓ tsp Salt*; 0.13 tsp Pepper*; 2 tbsp Oil*

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Recipes

Maple Glazed Oven-Roasted Pork Tenderloin

with butternut squash mash, roasted heirloom carrots and cranberry sauce

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Allergens:

Mustard

•Milk

•Pecans

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Pork Tenderloin

2 g

Warming Spice Blend

227 g

Whole Cranberries

1 unit(s)

Orange

½ tbsp

Dijon Mustard

7 g

Thyme

2 unit(s)

Rainbow Heirloom Carrots

340 g

Butternut Squash, cubes

56 mL

Cream

2 unit(s)

Garlic, cloves

28 g

Pecans

2 tbsp

Maple Syrup

Not included in your delivery

4 tbsp

Butter*

⅓ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

Nutrition Values

Calories980 kcal

Fat56 g

Saturated Fat25 g

Carbohydrate69 g

Sugar37 g

Dietary Fiber14 g

Protein45 g

Cholesterol195 mg

Sodium650 mg

Trans Fat1.5 g

Potassium1950 mg

Calcium200 mg

Iron4.5 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.

Utensils

•Large Non-Stick Pan

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.