A family meal as luscious and comforting as it is tasty! Pork tenderloin is seared and then glazed and roasted in a sweet and tart glaze made from apricot as well as whole grain mustard. Wholesome oven steamed broccoli and carrots make the perfect bites to dip into a savoury the savoury pan gravy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Pork Tenderloin
¾ cup
Basmati Rice
113 g
Sugar Snap Peas
1 unit(s)
Carrot
1 unit(s)
Shallot
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 unit(s)
Chicken Broth Concentrate
2 tbsp
Butter*