Pork Tenderloin and Veggie Tray-Bake
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Pork Tenderloin and Veggie Tray-Bake

Pork Tenderloin and 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 onions, all topped with a drizzle of rich mustard-sage sauce. You'll be licking your plate clean!

Tags:
Family Friendly
Allergens:
Milk
Mustard

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

1 unit(s)

Yellow Onion

350 g

Yellow Potato

7 g

Sage

56 mL

Cream

(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 unit(s)

Chicken Broth Concentrate

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 unit(s)

Carrot

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.06 tsp

Salt*

0.13 g

Pepper*

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Nutrition Values

Calories710 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate56 g
Sugar13 g
Dietary Fiber8 g
Protein45 g
Cholesterol145 mg
Sodium1160 mg
Trans Fat0.5 g
Potassium2050 mg
Calcium150 mg
Iron4.5 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

Measuring Spoons
Parchment Paper
Baking Sheet
Large Non-Stick Pan

Instructions

Prep
1
  • Strip sage leaves from stems, then finely chop 1 tbsp (dbl for 4 ppl).
  • Peel, then cut onion into 1-inch pieces.
  • Cut potato into 1/2-inch pieces.
  • Peel, then cut carrots into 1/2-inch rounds.
Roast veggies
2
  • Add potatoes, onions, carrots, 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 veggies in a single layer.
  • Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.
Sear pork
3
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat pork dry with paper towels, then season with half the garlic salt and pepper.
  • When the pan is hot, add 1 tbsp oil, then pork. Sear, turning occasionally, until golden-brown, 4-5 min.
  • Remove the pan from heat.
Roast pork
4
  • When veggies are halfway through roasting, carefully remove from the oven and stir.
  • Arrange pork on top of veggies. (NOTE: For 4 ppl, use a second parchment-lined baking sheet for pork.)
  • Roast in the middle of the oven until veggies are tender and pork is cooked through, 12-14 min.** (NOTE: For 4 ppl, roast pork in the bottom of the oven.)
Make mustard sauce
5
  • Meanwhile, heat 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, 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 remaining garlic salt and pepper, to taste.
Finish and serve
6
  • Thinly slice pork.
  • Divide veggies between plates. Top with pork.
  • Spoon mustard sauce over pork.