Smart Rosemary Double Pork Tenderloin
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Smart Rosemary Double Pork Tenderloin

Smart Rosemary Double Pork Tenderloin

with Apricot-Mustard Vinaigrette, Apples and Roasted Brussels Sprouts

Tonight's hearty salad with apples and roasted Brussels sprouts are dressed with an apricot and mustard vinaigrette and topped with rosemary-coated pork tenderloin. A sprinkling of crunchy seeds completes a hearty salad that's perfect for any time of the year!

Carb Smart
Calorie Smart

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

Preparation Time35 minutes
Cooking Time


serving amount

680 g

Pork Tenderloin

1 sprig


1 tsp

Garlic Salt

113 g

Baby Spinach

1 unit(s)

Gala Apple

2 tbsp

Apricot Spread

2 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Whole Grain Mustard

(Contains Mustard)

170 g

Brussels Sprouts

Not included in your delivery

3 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories550 kcal
Fat6 g
Saturated Fat2.5 g
Carbohydrate38 g
Sugar23 g
Dietary Fiber7 g
Protein82 g
Cholesterol190 mg
Sodium930 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.


Large Non-Stick Pan
Paper Towel
Measuring Spoons
Baking Sheet
Parchment Paper
Small Bowl
Large Bowl



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve Brussels sprouts (if larger, quarter them).Strip rosemary leaves from stems, then finely chop.Heat a large non-stick pan over medium heat.Pat pork tenderloin dry with paper towels, then, if applicable, evenly halve pork crosswise. Season with pepper and garlic salt.

Cook pork

When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 5-7 min. Transfer pork to a parchment-lined baking sheet. Spread half the mustard over all sides, then sprinkle rosemary all over.Roast in the top of the oven until cooked through, 15-18 min.**Transfer pork to a cutting board to rest for 3-5 min.

Roast Brussels sprouts

While pork sears, add Brussels sprouts and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until Brussels sprouts are tender and crisp around the edges, 18-20 min.

Make vinaigrette

Meanwhile, add vinegar, apricot spread, remaining mustard and 1 1/2 tbsp (3 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.

Make salad

When pork is almost done, core, then cut apple into 1/2-inch pieces.Add apples, spinach and Brussels sprouts to a large bowl. Drizzle half the vinaigrette over top, then toss to coat.

Finish and serve

Thinly slice pork.Divide salad between plates. Top with pork. Drizzle remaining vinaigrette over top.