Cal Smart Roasted Pork Tenderloin
with Smash and Mushroom Gravy
Ingrédients : Pomme de terre Russet • Filet de porc • Haricots verts • Champignons • Tartinade à l'ail (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) (soya) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Farine tout usage (blé) • Ail • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
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
113 g
Champignons
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Concentré de bouillon de poulet
2 pièce(s)
Gousses d'ail
1 cs
Farine tout usage
(Contient Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
170 g
Haricots verts
2 cs
Tartinade à l'ail
(Contient Soya Peut contenir Sulfites, Lait)
Pas inclus dans votre livraison
½ cs
Huile*
2 cs
Lait*
(Contient Lait)
1.5 cs
Beurre*
(Contient Lait)
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer 10-12 min, uncovered, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Trim green beans.
- On a clean surface, pat pork dry with paper towels. Cut pork into 1-inch slices crosswise. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-6 min, stirring occasionally, until water evaporates.
- Add half the garlic and half the garlic spread. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Add 1/2 tbsp (1 tbsp) oil to the same pan.
- When hot, add pork. Pan-fry pork 3-5 min per side, until golden and cooked through.** (NOTE: Don't crowd the pan; cook pork in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Transfer to the plate with beans.
- Add remaining garlic spread to the same pan, then swirl the pan to melt.
- Add mushrooms. Cook for 4-5 min, stirring occasionally, until softened. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Add remaining garlic and flour to the pan. Cook for 30 sec, until fragrant and flour coats mushrooms.
- Add broth concentrate and 3/4 cup (1 1/2 cups) water. Whisk and cook for 3-4 min, until well-combined and slightly thickened. Season with salt and pepper. (TIP: Add any pork resting juices from plate!)
- Mash 1 1/2 tbsp (3 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until creamy. Season with salt and pepper.
- Divide potatoes and beans between plates.
- Serve pork on top of potatoes. Spoon mushroom gravy over top.