Roasted Pork Tenderloin and Shallot Gravy
with Creamy Mash and Garlicky Roasted Broccoli
Shallot gravy is the star of this weeknight pork roast dinner, taking juicy pork tenderloin, creamy mash and garlicky broccoli to another level.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
227 g
Broccoli, florets
460 g
Russet Potato
½ tsp
Garlic Salt
100 g
Shallot
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
2 unit
Chicken Broth Concentrate
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains Milk)
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat pork dry with paper towels, then season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to a parchment-lined baking sheet. Roast pork in the middle of the oven until cooked through, 14-16 min.**
Meanwhile, peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Cover to keep warm.
Meanwhile, cut broccoli into bite-sized pieces. Add broccoli, 1 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) to another parchment-lined baking sheet. Season with pepper, then toss to coat. Roast broccoli in the top of the oven until tender-crisp, 10-14 min.
Meanwhile, peel, then cut shallots into 1/4-inch slices. Heat the same pan (from step 1) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl) to the pan, then swirl the pan until melted. Add shallots. Cook, stirring often, until softened, 2-3 min. Season with salt and pepper.
Add Gravy Spice Blend, broth concentrates and 1 cup water (dbl for 4 ppl) to the pan with shallots. Bring to a boil over high. Reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste. When pork is done, transfer to a cutting board to rest for 3-5 min, then thinly slice. Divide broccoli, mashed potatoes and pork between plates. Spoon shallot gravy over pork.
