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Seared Pork Tenderloin

Seared Pork Tenderloin

with Green Beans, Roasted Potatoes and Tarragon Sauce

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3.3 / 4 Ratingout of 523 ratings
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This classic pork and potatoes guarantees dinnertime success. A final drizzle of creamy tarragon sauce brings this whole dish together !

Allergens:Milk/LaitWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

680 g

Yellow Potato

10 g

Tarragon

340 g

Green Beans, trimmed

2 unit

Chicken Broth Concentrate

6 tbsp

Sour Cream

(ContainsMilk/Lait)

43102 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

3 tbsp

Butter*

(ContainsMilk/Lait)

4 tbsp

Oil*

4

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories499 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate41 g
Sugar3 g
Dietary Fiber7 g
Protein41 g
Cholesterol89 mg
Sodium718 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Large Bowl
Large Non-Stick Pan
Measuring Cups
Whisk
Instructionsarrow up iconarrow up icon
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1 ROAST POTATOES
1 ROAST POTATOES
1

Preheat the oven to 450°F (to roast the potatoes and finish the pork). Remove the butter from the fridge and let it soften to room temperature. Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, until potatoes are golden and tender, 25-28 min. Meanwhile, strip tarragon leaves from the stems and roughly chop. Pat pork dry with paper towels, then season with salt and pepper.

2 COOK PORK
2 COOK PORK
2

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then pork. Sear, turning pork occasionally, until golden all over, 6-8 min per side. Remove pan from heat. Transfer pork to another baking sheet. Roast in the top of the oven, until pork is golden and cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)

3 COOK BEANS
3 COOK BEANS
3

Meanwhile, heat the same pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the green beans. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. Season with salt and pepper. Transfer the beans to a large bowl and cover to keep warm. Set aside.

4 MAKE SAUCE
4 MAKE SAUCE
4

Reduce the heat to medium. Add 1 tbsp room temp. butter to the same pan, then sprinkle over 1/2 tbsp flour. Whisk together until a thick paste forms. Whisk in 1/4 cup water, broth concentrates and tarragon. Simmer, scraping up any browned bits on the bottom of pan, until sauce starts to thicken, 2-3 min. Remove pan from heat and whisk in sour cream.

5 FINISH VEGGIES
5 FINISH VEGGIES
5

Add the roasted potatoes and 2 tbsp room temp. butter to the large bowl with the green beans. Toss together until the butter melts. Season with salt and pepper.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Thinly slice the pork. Divide the pork and green bean-potato mixture between plates. Drizzle the tarragon sauce over the pork