Pork Tenderloin and Root Veggie Tray-Bake
with Creamy Mustard Sauce
Nothing says comfort food like pan-roasted pork tenderloin and a hearty root veggie medley of potatoes, carrots and squash, all topped with a drizzle of rich mustard-sage sauce. You'll be licking your plate clean!
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
113 g
Red Onion
170 g
Butternut Squash, cubes
360 g
Yellow Potato
7 g
Sage
56 mL
Cream
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 unit
Chicken Broth Concentrate
½ tsp
Garlic Salt
1 unit
Garlic, cloves
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
2 tbsp
Oil*
0.13 g
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip sage leaves from steams, then finely chop 1 tbsp (dbl for 4 ppl). Peel, then cut onion into 1-inch pieces. Cut potatoes into 1/2-inch pieces. Peel, then mince or grate garlic.
Add potatoes, onions, squash, half the sage and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min. (NOTE: Stir veggies before adding pork in step 4.)
Pat pork dry with paper towels, then season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min.
Remove the pan from heat. Stir veggies, then transfer pork to the baking sheet, on top of veggies. Roast in the middle of the oven, until veggies are tender and pork is cooked through, 12-14 min.** (NOTE: For 4 ppl, use a second parchment-lined baking sheet for pork tenderloin and cook in the bottom of the oven.)
While pork roasts, reheat the same pan (from step 3) over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add mustard, broth concentrate, garlic, cream, remaining sage and 1 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce is fragrant and slightly thickened, 2-3 min. Season with salt and pepper.
Thinly slice pork. Divide veggies between plates. Top with sliced pork. Pour sage-mustard sauce over pork.
