Nutritionist's Pick: Pork Tenderloin Stew with Potatoes, Carrots and White Wine
made with included recyclable aluminum tray- Wheat
- Sulphites
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Gluten
- Egg
- Fish
- Crustaceans
Ingredients: Pork tenderloin • Yellow potato • Carrot • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Green peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Thyme • Aluminum trays.
Ingredients
340 g
Pork Tenderloin
200 g
Yellow Potato
113 g
Carrot, coins
56 g
Green Peas
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Shallot
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 unit(s)
Aluminum trays
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
7 g
Thyme
56 mL
Cream
(Contains: Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch pieces.
- To a medium microwavable bowl, add potatoes and enough water to cover potatoes. Microwave for 4-5 min, until potatoes are slightly softened. Carefully remove bowl from microwave. Drain and set aside. (TIP: Keep the bowl, you'll use it again in step 3!)
- Peel, then cut shallot into 1/2-inch pieces.
- To the aluminum tray, add potatoes, carrots, shallots and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 aluminum trays, with 1/2 tbsp oil per tray.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 14-16 min, until tender-crisp and starting to turn golden.
- While veggies roast, strip 1/2 tbsp (1 tbsp) thyme leaves from stems, then finely chop.
- To the same medium microwaveable bowl from step 1, add broth concentrate, garlic puree, white cooking wine, chopped thyme, Cream Sauce Spice Blend, cream and 3/4 cup (1 1/2 cups) water. Whisk to combine. Set aside. (NOTE: This is your stew base!)
- Pat pork dry with paper towels, then cut into 1/2-inch slices. Season with salt and pepper.
- Meanwhile, microwave stew base for 2-4 min, until hot.
- Once veggies have roasted for 14-16 min, remove from the oven and stir.
- Top veggies with peas, then arrange pork in a single layer over top. Carefully pour over heated stew base.
- Roast in the bottom of the oven for 20-25 min, until veggies are tender and pork is cooked through.**
- Divide stew between bowls.
