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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 unit(s)
Stone Fruit
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*
Nutrition Values
Utensils
Instructions
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.
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.**
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.
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.
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.
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.