HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Tenderloin And Nectarine Sauce
Pork Tenderloin and Nectarine Sauce

Pork Tenderloin and Nectarine Sauce

with Smashed Chive Potatoes and Snap Peas

Great to Grill
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A quick flash in a hot pan transforms juicy nectarines from sweet to almost candy-like. Paired with perfectly roasted pork tenderloin and crunchy peas. this meal is bound to become a part of your summer repertoire.


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

2 unit


113 g

Sugar Snap Peas

300 g

Red Potato

7 g


3 tbsp

Sour Cream


2 tbsp

White Wine Vinegar


Not included in your delivery

1 tbsp



1 tbsp


2 tsp


¼ tsp

Salt and Pepper*

1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2176 kJ
Calories520 kcal
Fat18 g
Saturated Fat7 g
Carbohydrate44 g
Sugar16 g
Dietary Fiber6 g
Protein45 g
Cholesterol120 mg
Sodium720 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to finish pork). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1/2-inch pieces. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch). (NOTE: Use same size pot, water and salt amount 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.


Meanwhile, pat pork dry with paper towel, then cut into two equal pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Remove pan from heat. To a baking sheet, transfer pork. Roast in top of oven, until cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)


Meanwhile, cut four sections off nectarine(s), avoiding the pit, then cut into 1/2-inch pieces. Cut stems off snap peas, if needed. Thinly slice chives.


Heat the same pan over medium heat. When the pan is hot, add snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer snap peas to a plate and cover with foil. Set aside.


To the same pan, add nectarines, 1 tbsp sugar (dbl for 4 ppl) and 1 tbsp vinegar (dbl for 4 ppl). Cook, stirring often, until just beginning to caramelize, 4-5 min.


Drain and return potatoes to the same pot off heat. Using masher, mash in sour cream and 1 tbsp butter (dbl for 4 ppl) until smooth. Stir in half the chives. Season with salt and pepper. Thinly slice pork. Divide pork, potatoes and snap peas between plates. Top pork with nectarines. Sprinkle over remaining chives.