Roasted Double Pork Tenderloin and Smashed Potatoes
with Braised Cabbage and Apples and Horseradish Cream Sauce- Mustard
- Sulphites
- Milk
- Egg
- Soy
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- May contain traces of allergens
- Tree nuts
- Mustard
- Peanuts
Ingredients: Pork tenderloin • Granny Smith Apple • Yellow potato • Green cabbage • Yellow onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Chives.
Ingredients
680 g
Pork Tenderloin
1 unit(s)
Granny Smith Apple
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
113 g
Green Cabbage, shredded
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
300 g
Yellow Potato
86 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 unit(s)
Yellow Onion
7 g
Chives
Not included in your delivery
4 tbsp
Butter*
1 tbsp
Milk*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
½ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Pat pork dry with paper towels. Season with half the Zesty Garlic Blend, salt and pepper
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add pork. Sear for 4-6 min, turning to cook all sides. Transfer pork to an unlined baking sheet. Roast in the middle of the oven for 14-16 min, until golden and cooked through.**
- Rinse and wipe pan clean.
- Remove any brown spots from potatoes, then and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, then slice onions into 1/4-inch slices.
- Thinly slice chives.
- Peel, core, then cut apples into 1/2-inch pieces.
- To the same pan over medium-high, add 1 tbsp (2 tbsp) butter. When melted, add apples and 1/2 tsp (1 tsp) sugar. Cook for 2-3 min, stirring occasionally, until caramelized.
- Add onion and cabbage. Cook for 3-4 min, stirring occasionally, until cabbage is tender. Season with salt and pepper.
- Add white wine. Cook for 1-2 min, stirring occasionally, until reduced.
- Add 1 tbsp (2 tbsp) butter, remaining Zesty Garlic Blend, chicken stock powder, half the grainy mustard and 1/3 cup (1/2 cup) water. Cook for 3-4 mins, stirring occasionally, until thickened. Season with salt and pepper.
- Roughly mash 2 tbsp (4 tbsp) butter, half sour cream, half the chives and 1 tbsp (2 tbsp) milk into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
- To a small bowl, add remaining sour cream, remaining chives, horseradish cream and remaining the grainy mustard. Season with salt and pepper.
- Slice pork into 6 (12) pieces.
- Divide smash potatoes and braised apple and cabbages between plates.
- Divide pork on top of cabbage and spoon horseradish sauce over top.
Si vous avez choisi la portion double de filets de porc, la cuire de la même façon que la portion régulière de porc. Cuire en plusieurs étapes, au besoin.
