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Steak-Spiced Pork Tenderloin
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Steak-Spiced Pork Tenderloin

Steak-Spiced Pork Tenderloin

with Green Beans Amandine and Sweet Potato Mash

This elegant feast brings more flavour and less calories. The green beans are given some French flare, getting the amandine treatment with toasted almonds!

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Calorie Smart
Allergens:
Tree nuts
Milk
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

340 g

Sweet Potato

170 g

Green Beans

28 g

Almonds, sliced

(Contains Tree nuts)

3 tbsp

Sour Cream

(Contains Milk)

1 unit

Beef Broth Concentrate

1.5 tsp

Dijon Mustard

(Contains Mustard)

7 g

Chives

½ tbsp

Montreal Steak Spice

Not included in your delivery

2 tsp

Oil*

1 tsp

Salt*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories540 kcal
Fat18 g
Saturated Fat4.5 g
Carbohydrate47 g
Sugar12 g
Dietary Fiber10 g
Protein47 g
Cholesterol95 mg
Sodium940 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.

Utensils

Large Pot
Strainer
Peeler
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Measuring Cups
Whisk
Potato Masher

Instructions

Cook sweet potatoes
1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot. (NOTE: 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 to same pot, then cover and set aside.

Prep
2

While sweet potatoes cook, trim green beans. Thinly slice chives. Pat pork dry with paper towels, then cut into two equal pieces (four equal pieces for 4 ppl). Season with half the Montreal Steak Spice (use all for 4 ppl).

Cook pork
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown on all sides, 4-6 min. Remove pan from heat. Transfer pork to a baking sheet. Roast in the middle of the oven until pork is cooked through, 12-14 min.**

Toast almonds and cook green beans
4

Heat the same pan over medium. When hot, add almonds. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Add green beans and 1/4 cup water (dbl for 4 ppl) to the same pan. Season with salt and pepper. Cook, stirring often, until tender-crisp, 5-7 min. Remove pan from heat, then stir in almonds and 1 tsp oil (dbl for 4 ppl). Toss to combine. Transfer to a plate. Cover to keep warm and set aside.

Make sauce
5

Carefully wipe pan clean. Add 1/4 cup water (dbl for 4 ppl), broth concentrate and Dijon to the same pan. Whisk together until smooth. Cook over medium, stirring occasionally, until warmed through, 2-3 min. Remove pan from heat, then whisk in half the sour cream and season with pepper.

Finish and serve
6

Using a masher, mash remaining sour cream and half the chives into sweet potatoes until smooth. Season with salt and pepper. Thinly slice pork. Divide pork, green beans amandine and sweet potato mash between plates. Drizzle sauce from the pan over pork. Sprinkle remaining chives over top.

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