Pork Tenderloin and DIY Cranberry-Apple Gravy
Broccoli and Buttery Wild Rice Medley
This juicy, flavourful pork tenderloin doesn't even need a sauce, but guess what? It's getting one! A velvety gravy, studded with apples and cranberries adds a sweet-tart pop that also happens to go perfectly with tender-crisp broccoli and buttery rice.
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
½ cup
Wild Rice Medley
227 g
Broccoli
1 unit(s)
Granny Smith Apple
1 unit(s)
Clementine
28 g
Dried Cranberries
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
2 unit(s)
Chicken Broth Concentrate
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Milk, Mustard)
4 g
Garlic Salt
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Milk, Soy, Mustard, Wheat, Triticale)
1 unit(s)
Shallot
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add wild rice medley, 1 tbsp (2 tbsp) butter, half the broth concentrate and 1 cup (1 3/4 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- While the pan heats, pat pork dry with paper towels. Season with half the garlic salt and pepper.
- When hot, add pork. Sear for 4-6 min, turning to brown all sides.
- Transfer pork to an unlined baking sheet. Roast in the bottom of the oven for 14-16 min, until cooked through.**
- When pork is done, transfer to a cutting board. Cover loosely with foil. Set aside to rest, 3-5 min.
- Meanwhile, on another cutting board, cut broccli into bite-sized pieces.
- To an unlined baking sheet, add broccoli, 2 tbsp (1/4 cup) water and 1/2 tbsp (1 tbsp) oil. Season with remaining garlic salt and pepper, then toss to coat. (TIP: Adding water to baking sheet helps to steam broccoli through as it roasts!)
- Roast in the top of the oven 10-12 min, until tender.
- Core, then cut apple into 1/2-inch pieces.
- Zest, then juice clementine.
- To a small pot, add apples, cranberries, clementine zest and juice, and 2 tbsp (1/4 cup) water.
- Bring to a summer over medium. Cook, stirring often, until apples soften and cranberries are plump, 6-8 min.
- Remove from heat, then season with salt, if desired.
- Peel, halve, then finely chop shallot.
- Reheat the same pan (from step 3) over medium. Add 1 tbsp (2 tbsp) butter, swirling pan, until melted. Add shallots, then season with salt and pepper. Cook for 2-3 min, stirring often until softened.
- Sprinkle Gravy Spice Blend over shallots, then stir to coat.
- Add 1 cup (1 1/2 cups) water and remaining broth concentrate.
- Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Thinly slice pork. Stir any pork resting juices into gravy. Season with salt and pepper, if you like.
- Divide rice, pork and broccoli between plates.
- Spoon gravy over pork.
- Serve cranberry-apple sauce alongside.
