Apricot and Mustard Pork Tenderloin
with Wholesome Veggies and Savoury Pan Gravy
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filet de porc
¾ tasse(s)
Riz basmati
113 g
Pois sucrés
1 pièce(s)
Carotte
1 pièce(s)
Échalote
2 cs
Confiture d'abricots
(Peut contenir Oeuf, Sésame, Crustacés, Blé, Noix, Moutarde, Soya, Gluten, Lait, Sulfites, Poisson)
2 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Sulfites, Crustacés, Moutarde, Noix, Lait, Blé, Oeuf, Gluten, Sésame, Poisson)
½ cs
Sauce soya
(Contient Soya, Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
2 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
2 cs
Beurre*
Informations nutritionnelles
Ustensiles
Instructions
- Add half the garlic salt, 1 1/4 cups water, 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat pork dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min.
- Transfer pork to a parchment-lined baking sheet.
- Roast pork in the top of the oven until cooked through, 14-16 min.**
- Peel, then finely chop shallot.
- Trim sugar snap peas
- Peel, then cut carrots into 1/8- inch rounds.
- Add sugar snap peas, carrots, remaining garlic salt, 1 tbsp oil, to an unlined baking sheet. Toss to combine
- Roast in the middle of the oven, stirring halfway until veggies are tender-crisp, 12-15 minutes.
- Return the same pan from step 2 to medium heat.
- When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl pan until melted, 30 sec.
- Add shallots. Cook, stirring often until golden brown, 2-3 minutes.
- Sprinkle flour, stir to coat.
- Slowly whisk in 1/2 cup water (dbl for 4 ppl). Cook, stirring often until smooth, 1-2 min.
- Add soy sauce, mustard, apricot jam and mustard. Bring sauce to a simmer. Cook, stirring occasionally until thickened, 3-4 min.
- Fluff rice with fork.
- Thinly slice pork.
- Divide rice, veggies and pork between plates.
- Spoon sauce over pork.