Pork Tenderloin and Nectarine Sauce
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Pork Tenderloin and Nectarine Sauce

Pork Tenderloin and Nectarine Sauce

with Smashed Potatoes and Sugar Snap Peas

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

Allergens:
Sulphites
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

1 unit(s)

Nectarine

227 g

Sugar Snap Peas

250 g

Red Potato

7 g

Chives

1 tbsp

White Wine Vinegar

(Contains Sulphites)

56 mL

Cream

(Contains Milk)

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Sugar*

1 tbsp

Oil*

1 tbsp

Butter*

2 tsp

Salt*

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Nutrition Values

Calories580 kcal
Fat25 g
Saturated Fat12 g
Carbohydrate43 g
Sugar19 g
Dietary Fiber5 g
Protein45 g
Cholesterol145 mg
Sodium2640 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium100 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.

Utensils

Large Pot
Baking Sheet
Large Non-Stick Pan
Strainer
Potato Masher

Instructions

BOIL POTATOES
1

Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (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. 

COOK PORK
2

While the potatoes boil, pat pork dry with paper towels, then cut into two equal pieces. (You'll have 4 pieces for 4 ppl.) Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Remove pan from heat. Transfer pork to a baking sheet. Roast in top of oven, until cooked through, 14-16 min.**

3

While the pork roasts, cut four sections off nectarine(s), avoiding the pit, then cut into 1/2-inch pieces. Trim and discard the bottom 1-inch from asparagus. Thinly chop the chives.

4

Heat the same pan over medium heat. When the pan is hot, add asparagus. Cook, stirring occasionally, until tender-crisp, 2-3 min. (NOTE: Cook in batched for 4 ppl!) Season with salt and pepper. Transfer asparagus to a plate and cover to keep warm. Set aside.

CARAMELIZE NECTARINES
5

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

FINISH AND SERVE
6

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 asparagus between plates. Top pork with nectarines. Sprinkle over remaining chives.