Pork Tenderloin and Veggie Tray-Bake
with Creamy Mustard Sauce
Nothing says comfort food like pan-roasted pork tenderloin and a hearty root veggie medley of potatoes, carrots and onions, all topped with a drizzle of rich mustard-sage sauce. You'll be licking your plate clean!
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
1 unit(s)
Yellow Onion
350 g
Yellow Potato
7 g
Sage
56 mL
Cream
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 unit(s)
Carrot
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 g
Pepper*
Nutrition Values
Utensils
Instructions
- Strip sage leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Peel, then cut onion into 1-inch pieces.
- Cut potato into 1/2-inch pieces.
- Peel, then cut carrots into 1/2-inch rounds.
- Add potatoes, onions, carrots, half the sage and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Arrange veggies in a single layer.
- Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat pork dry with paper towels, then season with half the garlic salt and pepper.
- When the pan is hot, add 1 tbsp oil, then pork. Sear, turning occasionally, until golden-brown, 4-5 min.
- Remove the pan from heat.
- When veggies are halfway through roasting, carefully remove from the oven and stir.
- Arrange pork on top of veggies. (NOTE: For 4 ppl, use a second parchment-lined baking sheet for pork.)
- Roast in the middle of the oven until veggies are tender and pork is cooked through, 12-14 min.** (NOTE: For 4 ppl, roast pork in the bottom of the oven.)
- Meanwhile, heat the same pan (from step 3) over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.
- Add mustard, broth concentrate, cream, remaining sage and 2 tbsp (4 tbsp) water. Cook, stirring often, until sauce is fragrant and slightly thickened, 2-3 min.
- Season with remaining garlic salt and pepper, to taste.
- Thinly slice pork.
- Divide veggies between plates. Top with pork.
- Spoon mustard sauce over pork.