HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Pork Tenderloin And Shallot Gravy
Roasted Pork Tenderloin and Shallot Gravy

Roasted Pork Tenderloin and Shallot Gravy

with Creamy Mash and Garlicky Broccoli

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Shallot gravy is the star of this weeknight pork roast dinner, taking juicy pork tenderloin, creamy mash and garlicky broccoli to another level.

Tags:Family Friendly

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

Preparation Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

227 g

Broccoli, florets

460 g

Russet Potato

½ tsp

Garlic Salt

100 g


2 tbsp

Gravy Spice Blend

(ContainsGluten, Soy)

2 unit

Chicken Broth Concentrate

Not included in your delivery

3 tbsp

Unsalted Butter*


¼ tsp


¼ tsp


3 tbsp



2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate69 g
Sugar10 g
Dietary Fiber7 g
Protein50 g
Cholesterol143 mg
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Large Pot
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.