Pork Tenderloin and Mushroom-Sour Cream Sauce
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Pork Tenderloin and Mushroom-Sour Cream Sauce

Pork Tenderloin and Mushroom-Sour Cream Sauce

with Roasted Green Beans

This mushroom-sour cream sauce, rich in umami and tangy flavours, will be your new favourite. Mashed potatoes with velvety mushrooms and tender roasted green beans offer lovely textures to this stick-to-your-ribs dinner with minimal fuss!


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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Tenderloin

113 g


170 g

Green Beans

3 tbsp

Sour Cream

(Contains Milk)

1 unit(s)


2 unit(s)

Russet Potato

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

½ tbsp

Montreal Spice Blend

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp



Nutrition Values

Calories700 kcal
Fat30 g
Saturated Fat18 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber7 g
Protein49 g
Cholesterol165 mg
Sodium1140 mg
Trans Fat1.5 g
Potassium2150 mg
Calcium150 mg
Iron6 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.


Large Pot
Potato Masher
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl


Cook and mash potatoes

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Reserve 1/2 cup potato water, then drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Mash in 1 tbsp reserved potato water at a time for a softer texture, if desired. Season with salt and pepper.

Prep and parboil green beans

Meanwhile, trim green beans.Thinly slice mushrooms. Heat a large non-stick pan over medium-high heat.While the pan heats, peel, then cut shallot into 1/4-inch pieces.When the pan is hot, add green beans, 3 tbsp (1/4 cup) water and 1 tbsp (1 1/2 tbsp) butter. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 2-3 min.When done, transfer green beans to one side of an unlined baking sheet.

Sear pork

While green beans cook, pat pork dry with paper towels. Season with salt and half the Montreal Spice Blend (use all for 4 ppl).After transferring green beans to the baking sheet, return the same pan to medium-high.Add 1 tbsp oil (use same for 4 ppl), then pork. Sear until golden-brown, 6-8 min per side. Transfer pork to the baking sheet, next to green beans.Roast in the top of the oven, until green beans are tender and pork is cooked through, 14-18 min.**

Cook mushrooms and shallots

Meanwhile, return the same pan to medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add mushrooms and shallots. Cook, stirring occasionally, until softened slightly, 3-4 min. Season with salt and pepper. Sprinkle Cream Sauce Spice Blend over the pan. Cook, stirring constantly, until combined, 30 sec.

Finish mushroom-sour cream sauce

Add broth concentrate to the pan with mushrooms. Gradually stir in 1/2 cup (3/4 cup) water until combined. Bring to a simmer on medium-high.Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. While sauce simmers, add sour cream to a small bowl. Whisk in 2 tbsp (4 tbsp) sauce from the pan until smooth.Remove from heat, then whisk in sour cream mixture until smooth. Season with salt and pepper, to taste.

Finish and serve

Thinly slice pork. Divide pork, roasted green beans and mash between plates. Spoon mushroom-sour cream sauce over pork and mash.

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