Cal Smart Pork Tenderloin Medallions
with Mash and Mushroom Gravy
Pork tenderloin gets a royal treatment in this dinner! Tender medallions are smothered in a rich mushroom gravy with creamy mash and snappy garlic green beans.
Ingredients: Russet potato • Pork tenderloin • Green beans • Mushrooms • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • All-purpose flour (wheat) • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
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
113 g
Mushrooms
2 unit(s)
Russet Potato
1 unit(s)
Chicken Broth Concentrate
2 unit(s)
Garlic, cloves
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
170 g
Green Beans
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
Not included in your delivery
½ tbsp
Oil*
2 tbsp
Milk*
(Contains Milk)
1.5 tbsp
Butter*
(Contains Milk)
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.