Herby Pork Loin
with Smashed Potatoes and Roasted Veggie Jumble
A dish that's sure to satiate! Packed with all the ingredients that bring back cozy memories of seasons past, our Herby Pork Loin is sure to be a hit at the family dinner table tonight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
7 g
Thyme
170 g
Carrot
2 tbsp
Maple Syrup
160 g
Sweet Bell Pepper
460 g
Russet Potato
56 g
Onion, sliced
1 tbsp
Garlic Puree
1 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut potatoes into 1/2-inch pieces. Strip thyme leaves from stems, then finely chop. Peel, then cut carrot into 1/2-inch pieces.
Add carrots, peppers, onions, vinegar, half the maple syrup and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
Meanwhile, pat pork dry with paper towels. Cut pork in half crosswise, then season with thyme, remaining garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 4-5 min. Transfer pork to another parchment-lined baking sheet. Roast in the bottom of the oven until cooked through, 14-16 min.**
Meanwhile, add potatoes, 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. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with half the garlic salt and pepper, then stir to combine.
Meanwhile, heat the same pan (from step 3) over medium. When hot, add garlic puree and 1 tbsp butter (dbl for 4 ppl). Cook, stirring frequently, until butter is melted, 1-2 min. Sprinkle flour over garlic puree. Cook, stirring often, until golden-brown, 1-2 min. Add broth concentrate, remaining maple syrup and 1/2 cup water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Bring to a simmer and cook until sauce thickens, 1-3 min.
Thinly slice pork. Divide pork, roasted veggie jumble and smashed potatoes between plates. Drizzle pan sauce over pork.
