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Honey-Garlic Pork Tenderloin
with Potato Coins, Coleslaw and DIY Ranch
Pork tenderloin isn't the easiest to cook. We've taken out the guess work with an easy garlic-spread baste!
Ingredients: Russet potato • Pork tenderloin • Coleslaw mix (carrot, green cabbage, red cabbage) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • 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) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Honey • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
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
2 unit(s)
Russet Potato
170 g
Coleslaw Cabbage Mix
2 tbsp
Garlic Spread
(May contain Milk, Soy, Sulphites)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Sour Cream
(Contains Milk)
7 g
Chives
1 unit(s)
Honey
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat. - Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-27 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice chives.
- Add coleslaw mix, half the mayo, half the chives, 2 tsp (4 tsp) vinegar and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then combine.
- Add sour cream, remaining mayo, remaining chives, remaining vinegar and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then combine.
- Heat a large non-stick pan over medium.
- While the pan heats, pat pork dry with paper towels. Cut crosswise into 1-inch slices. Season with remaining garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until cooked through, 4-6 min per side.**
- Remove from heat.
- Add honey and garlic spread. Swirl pan until melted. Using a spoon, scoop up some honey - garlic mixture, then drizzle over pork chops. (TIP: This is called basting.)
- Flip pork chops, then repeat basting until pork is coated, 1 min.
- Cover and set aside to keep warm.
- Divide pork, potatoes and coleslaw between plates.
- Drizzle honey-garlic mixture from pan over pork.
- Serve DIY ranch alongside.
If you've opted to get pork tenderloin, cut it crosswise into 1-inch slices, then cook in the same way the recipe instructs you to cook the pork chops.