Roasted Pork Tenderloin and Shallot Gravy
with Creamy Mash and Garlicky Broccoli- Soy
- Wheat
- Milk
Shallot gravy is the star of this weeknight pork roast dinner, taking juicy pork tenderloin, creamy mash and garlicky broccoli to another level.
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 facts
Utensils
Cooking Steps
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, 4-6 min. Transfer pork to a parchment-lined baking sheet. Roast pork in the middle of the oven until cooked through, 12-14 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, peel, then cut shallots into 1/4-inch slices. Cut broccoli into bite-sized pieces. Heat the same pan (from step 1) over medium-high. When hot, add broccoli and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add 1 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl). Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer broccoli to a plate, then cover to keep warm.
Meanwhile, using the same pan, reduce heat to medium. When hot, add 1 tbsp butter (dbl for 4 ppl), 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, 2-5 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The shallot gravy is the highlight of this dish, praised widely for its depth and richness; the pork tenderloin is well-received, though some found it could use more seasoning beyond garlic salt.
- Ease of prep: The recipe involves several components cooking simultaneously, which some found tricky to time so everything stays warm; overall, most found it manageable on a weeknight.
- Suggestions: Add extra seasoning to the pork itself for more flavour; reduce the garlic salt on the broccoli to avoid over-salting, and consider using garlic powder instead. Some reviewers also recommend adding a splash of extra chicken stock to the gravy and a little butter to the broccoli at the end.
- Portions: Several reviewers noted the potato quantity felt light for two people, and a few added an extra potato or two to round out the mash.
- Leftovers: This dish reheats well and makes a satisfying next-day meal, especially when there is leftover pork and gravy.
