Pork Tenderloin and Root Veggie Tray Bake
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pork Tenderloin and Root Veggie Tray Bake

Pork Tenderloin and Root Veggie Tray Bake

with Gravy

Nothing says comfort food like pan-roasted pork tenderloin and a hearty veggie medley of potatoes, carrots and squash. Served with a drizzle of a rich mustard sage gravy, this dish will have you licking your plate clean!

Family Friendly

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

Red Onion

170 g

Butternut Squash, cubes

360 g

Yellow Potato

7 g


6 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 unit

Chicken Broth Concentrate

½ tsp

Garlic Salt

1 unit

Garlic, cloves

170 g


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


2 tbsp


0.06 tsp



Nutrition Values

Calories710 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate61 g
Sugar16 g
Dietary Fiber7 g
Protein48 g
Cholesterol111 mg
Sodium850 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.


Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Measuring Cups



Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip sage leaves from stems, 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 cut carrot into 1/4-inch rounds. Peel, then mince or grate garlic.

Roast veggies

Add potatoes, carrots, 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.)

Start pork

Meanwhile, pat pork dry with paper towels, then season with half the garlic salt (use all for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then pork. (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 ppl, using 1 tbsp oil per batch.)Sear pork, turning occasionally, until golden-brown on both sides, 6-8 min. (NOTE: Pork will finish cooking in step 4.)

Roast pork

Remove the pan from heat. Transfer pork to the baking sheet, placing on top of veggies. Roast in the middle of the oven until veggies are tender and pork is cooked through, 12-14 min.**

Make gravy

Meanwhile, 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, remaining sage and 1/2 cup water (dbl for 4 ppl). Cook, whisking constantly and scraping up any browned bits on the bottom of the pan, 2-3 min. Add sour cream, then whisk until smooth, 1-2 min. Season with salt and pepper, to taste.

Finish and serve

Thinly slice pork. Divide veggies between plates, then top with pork. Spoon gravy over pork.

Meal right image

Explore Similar Recipes

Meal left image