Sticky Cranberry Pork
with Horseradish Mash and Broccoli
We're adding a bit of holiday love to this pork recipe with sweet and tart dried cranberries! The addition of horseradish to the mashed potatoes pairs deliciously with the sticky drippings from the pork. We think you'll love it as much as we do. Happy holidays!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Tenderloin
460 g
Russet Potato
227 g
Broccoli, florets
50 g
Shallot
1 tsp
Horseradish
(Contains: Sulphites)
1 unit
Chicken Broth Concentrate
2 tsp
Cornstarch
(Contains: Sulphites)
¼ cup
Dried Cranberries
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tsp
Sugar*
3.5 tbsp
Oil*
4
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400°F (to roast the broccoli). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Peel, then cut the potatoes into 1/2-inch pieces. In a large pot, combine the potatoes, 2 tsp salt and enough water to cover the potatoes (approximately 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.
Meanwhile, cut the broccoli into bite-size pieces. Peel, then thinly slice the shallots into 1/4-inch slices. On a baking sheet, toss the broccoli with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until tender, 12-14 min. Meanwhile, pat the pork dry with paper towel, then cut into 1/2-inch rounds. Season the pork with salt and pepper.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then pork. Pan-fry until golden-brown and cooked through, 3-4 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) (TIP: Don't overcrowd pan; cook pork in two batches for 4 ppl, using 1 tbsp oil for each batch!) When the pork is done, transfer to a plate and cover with foil to keep warm.
In the same pan, reduce the heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl) then the shallots. Cook, stirring often, until softened, 3-4 min. In a small bowl, whisk together cornstarch and 2/3 cup cold water (dbl for 4 ppl). Add cornstarch mixture, broth concentrate(s), cranberries and 1 tsp sugar (dbl for 4 ppl) to the pan with the shallots. Cook, stirring together, until the sauce thickens, 2-3 min. Season with salt and pepper.
When the potatoes are fork-tender, drain and return them to the same pot off the heat. Using a fork or potato masher, mash 2 tbsp butter (dbl for 4 ppl) and 1 tsp horseradish (dbl for 4 ppl) into the potatoes until smooth. (NOTE: Taste and continue adding 1 tsp horseradish at a time, until flavoured as desired!) Season with salt and pepper.
Divide the pork, potato mash and roasted broccoli between plates. Drizzle the sticky cranberry sauce over the pork.
