Shallot gravy is the star of this weeknight pork roast dinner, taking juicy pork tenderloin, creamy mash and garlicky broccoli to another level.
340 g
Pork Tenderloin
227 g
Broccoli, florets
460 g
Russet Potato
½ tsp
Garlic Salt
100 g
Shallot
2 tbsp
Gravy Spice Blend
()
2 unit
Chicken Broth Concentrate
3 tbsp
Unsalted Butter*
()
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Milk*
()
2 tbsp
Oil*
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat pork dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 4-6 min. Transfer pork to a parchment-lined baking sheet. Roast pork in the middle of the oven until cooked through, 12-14 min.**
Meanwhile, peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Cover to keep warm.
Meanwhile, peel, then cut shallots into 1/4-inch slices. Cut broccoli into bite-sized pieces.Heat the same pan (from step 1) over medium-high.When hot, add broccoli and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer broccoli to a plate, then cover to keep warm.
Meanwhile, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add shallots. Cook, stirring often, until softened, 2-3 min. Season with salt and pepper.
Add Gravy Spice Blend, broth concentrate and 1 cup (2 cups) water to the pan with shallots.Bring to a boil over high. Reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 2-5 min. Season with salt and pepper, to taste.
Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbps) milk into potatoes until creamy. Season with salt and pepper, to taste.When pork is done, transfer to a cutting board to rest for 3-5 min, then thinly slice. Divide broccoli, mashed potatoes and pork between plates.Spoon shallot gravy over pork.