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Pine Nut Crusted Pork Tenderloin
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Pine Nut Crusted Pork Tenderloin

Pine Nut Crusted Pork Tenderloin

with Horseradish Mash

Pine nut crusted pork is a sure-fire winner, glazed with honey mustard and adorned with rosemary. Creamy horseradish mash and roasted squash round out this prize pork meal!

Tags:
Family Friendly
Allergens:
Mustard
Sulphites
Milk
Tree nuts
Egg

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

340 g

Butternut Squash, cubes

1 sprig

Rosemary

460 g

Russet Potato

1 tbsp

Honey

2 tbsp

Dijon Mustard

(Contains Mustard)

1 tbsp

Horseradish

(Contains Sulphites)

6 tbsp

Sour Cream

(Contains Milk)

113 g

Red Onion

28 g

Pine Nuts

(Contains Tree nuts)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Garlic Puree

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories1020 kcal
Fat56 g
Saturated Fat17 g
Carbohydrate83 g
Sugar15 g
Dietary Fiber8 g
Protein52 g
Cholesterol140 mg
Sodium910 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

Shallow Dish
Small Bowl
Baking Sheet
Parchment Paper
Silicone Brush
Large Pot
Peeler
Potato Masher
Colander

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Strip rosemary leaves from the stem, then finely chop. Finely chop the pine nuts. Halve, peel, then thinly slice the onion. Stir together the rosemary and chopped pine nuts in a shallow dish. Stir together the honey and half the Dijon in a small bowl.

Crust and roast pork
2

Pat the pork dry with paper towels, then season with salt and pepper. Brush honey-mustard mixture all over the pork. Press pork into the rosemary-pine nut mixture. Turn to coat completely. Transfer pork to a parchment-lined baking sheet. Roast pork in the middle of the oven, until cooked through, 18-22 min. **

Roast veggies
3

While the pork roasts, toss the onions, squash, garlic puree and 2 tbsp oil (dbl for 4 ppl) on another parchment-lined baking sheet. Season with salt and pepper. Roast the veggies, in the top of the oven, until the squash is tender, 12-15 mins.

Cook potatoes
4

While the pork and veggies roast, peel then cut the potatoes into 1-inch pieces. Combine potato, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: 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.

Finish potatoes
5

When the potatoes are tender, drain and return to the same pot. Add sour cream, horseradish and 2 tbsp butter (dbl for 4 ppl). Using a potato masher, mash together until creamy. Season with salt and pepper.

Finish and serve
6

Stir together the mayo and remaining Dijon in another small bowl. Slice the pork. Divide the pork, mash and roasted veggies between plates. Serve with Dijonnaise on the side, for dipping.