Pork and Apple Sauce

Pork and Apple Sauce

with Roasted Carrot and Potato Coins

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There’s nothing more comforting than food with a twist of nostalgia and this recipe is one of those classics, that so many of us grew up with. Pork, with a tangy apple sauce is the perfect comfort food. So, gather the family around the dinner table and dig in!

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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

340 g

Yukon Potato

340 g

Carrot, coins

1 unit

Gala Apple

1 unit

Vegetable Broth Concentrate

2 tbsp

Apple Jelly

10 g


1 tsp

Ground Cinnamon

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2117 kJ
Calories506 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate65 g
Sugar23 g
Dietary Fiber12 g
Protein40 g
Cholesterol82 mg
Sodium819 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the veggies and pork). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* Slice the potatoes into 1/4-inch rounds. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, (flipping them over when adding the other tray with the seared pork and carrots) until the potatoes are tender and golden-brown, 25-28 min.


Meanwhile, pat the pork tenderloin(s) dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Pan-fry until golden-brown all over, 2-3 min per side. Transfer to another baking sheet.


On the baking sheet with the pork, toss the carrots and 1/4 tsp cinnamon (double for 4 ppl) with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, until the carrots are tender and the pork is cooked through, 14-18 min. (TIP: Cook to a minimum internal temp. of 160°F, as size may vary.**)


Meanwhile, finely chop 1/2 tbsp sage leaves (double for 4 ppl). Core, then cut the apple(s) into 1/2-inch cubes.


Heat the same non-stick pan over medium heat. Add the apples, broth concentrate(s), apple jelly, sage and 2 tbsp water (double for 4 ppl). Simmer, stirring occasionally, until the apples are softened, 3-4 min.


Thinly slice the pork. Divide the pork, potatoes and carrots between plates. Spoon the apple sauce over the pork.