Smart Pork Tenderloin and Fig Sauce
with Parmesan Parsnip Puree and Feta Salad- Soy
- Mustard
- Milk
- Egg
- Sulphites
- Tree nuts
- Gluten
- Milk
- Egg
- Peanuts
- Mustard
- Wheat
- Soy
- Sesame
- May contain traces of allergens
- Fish
- Crustaceans
This macro-conscious dinner is brought to you by the autumnal and festive flavours of fall. Swapping out the usual potato mash is an elegant parsnip mash, finished with decadent butter and savoury Parmesan to balance its natural sweetness. Ingredients: Parsnip • Pork tenderloin • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soya nuts, pepitas seeds, soybean oil and/or canola) (soy) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
Ingredients
340 g
Pork Tenderloin
2 unit(s)
Parsnip
113 g
Spring Mix
28 g
Salad Topping Mix
(Contains: Soy May be present: Sulphites, Tree nuts, Gluten, Milk, Egg, Peanuts, Mustard, Wheat, Soy, Sesame)
2 tbsp
Fig Spread
(May be present: Sulphites, Tree nuts, Gluten, Milk, Egg, Mustard, Wheat, Soy, Sesame, Fish, Crustaceans)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Sulphites, Tree nuts, Gluten, Milk, Egg, Mustard, Wheat, Soy, Sesame, Fish, Crustaceans)
1 tbsp
Red Wine Vinegar
(May be present: Sulphites, Tree nuts, Milk, Egg, Mustard, Wheat, Soy, Sesame, Fish)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Chicken Broth Concentrate
(Contains: Soy, Milk, Egg)
Not included in your delivery
1.5 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel then cut parsnips into 1/2-inch pieces.
- Add parsnips, 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-high. Simmer uncovered until fork-tender, 12-16 min.
- Meanwhile, heat a medium non-stick pan over medium-high heat (large pan for 4 ppl).
- While pan heats, pat pork dry with paper towels. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry, turning often, until golden all over, 6-8 min. Transfer pork to a parchment-lined baking sheet. Reserve fat in pan.
- Roast in the middle of the oven until cooked through, 14-18 min.**
- Add vinegar, half the fig spread, half the mustard and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
- Top with spring mix and salad topping mix. Do not mix until step 6.
- Drain and return parsnips to the same pot, off heat. Mash Parmesan and 1 tbsp (2 tbsp) butter into parsnip until creamy. Season with salt and pepper, to taste.
- When cooked, transfer pork to a cutting board and cover loosely with foil to rest, 2-3 min.
- While pork rests, add broth concentrate, remaining fig spread, remaining mustard, 1/2 tbsp (1 tbsp) butter and 1/4 cup (1/2 cup) water to pan used to cook pork. Bring to a simmer over medium-high. Cook, stirring often until smooth, 1-2 min.
- Remove from heat.
- Toss salad.
- Thinly slice pork.
- Divide pork, parsnip mash and salad between plates
- Spoon pan sauce over pork.
- Sprinkle feta over salad.
If you've opted to get pork tenderloin, sear it in the same way the recipe instructs you to sear the pork chops. Increase sear time to 6-8 min, then increase the roast time to 14-18-min.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The fig sauce was a hit, though some found the salad dressing too vinegary. Consider adding more fig jam to balance the acidity.
- Ease of prep: The recipe was generally easy to follow, with the parsnip mash and pork tenderloin being straightforward to prepare.
- Suggestions: For creamier parsnip mash, try adding milk. Consider reducing vinegar in both the sauce and salad dressing to let the fig flavor shine.
- Portions: Some found the parsnip mash portion insufficient; consider increasing the amount or adding another side dish.
- Texture: To ensure juicier pork, adjust cooking times or methods as needed. The parsnip mash texture varied; some loved it, others found it lacking.
