Roasted Pork and Peppercorn Sauce

Roasted Pork and Peppercorn Sauce

with Sweet Potato Mash and Roasted Brussels Sprouts

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We’ve taken the best pork loin we could lay our hands on and teamed it up with super nutritious sweet potato mash. With our favourite peppercorn sauce, this quick weeknight meal could easily pass for a weekend specialty.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

340 g

Sweet Potato, cubes


3 tbsp

Sour Cream


227 g

Brussels Sprouts

1 unit

Beef Broth Concentrate

1 tsp

Black Peppercorns, crushed

½ tsp

Smoked Paprika


Not included in your delivery


1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1895 kJ
Calories453 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate47 g
Sugar10 g
Dietary Fiber10 g
Protein43 g
Cholesterol118 mg
Sodium599 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the Brussels sprouts and pork). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* Cut the Brussels sprouts in half (or into quarters if they are large). On a baking sheet, toss the sprouts with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 18-20 min.


Meanwhile, in a medium pot, combine the sweet potatoes with enough salted water to cover. Bring to a boil over high heat, until the potatoes are fork-tender, 12-15 min. Meanwhile, pat the pork tenderloin(s) dry with paper towels. Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Pan-fry until golden-brown all over, 2-3 min per side. Transfer the pork to the baking sheet with the sprouts. Roast in the centre of the oven until the pork is cooked through, 10-12 min. (TIP: Cook to a min. internal temp. of 160°F.**)


Reduce heat to medium. In the same pan, add 1/3 cup water (double for 4 ppl), broth concentrate(s) and 1/4 tsp peppercorns (double for 4 ppl). (TIP: Taste and add more peppercorns, 1/4 tsp at a time, if you would like your sauce spicier!) Stir, scraping up any brown bits from the bottom of the pan. Remove pan from heat and stir in the sour cream.


Drain the sweet potatoes, then return to the same pot. Add 1 tbsp butter (double for 4 ppl) and 1/2 tsp smoked paprika (double for 4 ppl) to the potatoes. Mash together with a fork or potato masher until smooth. Season with salt and pepper.


Thinly slice the pork. Divide the pork, roasted sprouts and sweet potato mash between plates. Drizzle over the peppercorn sauce.