Herby Pork Tenderloin
with Smashed Potatoes and Roasted Veggie Jumble
Packed with all the ingredients that bring back cozy memories of autumns past, this saucy pork tenderloin served with classic mashed potatoes and roasted veg will be a hit at the family dinner table tonight.
Ingredients: Russet potato • Pork tenderloin • Butternut squash • Sweet bell pepper • Yellow onion • Maple syrup • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • 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) • Thyme • 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
2 unit(s)
Russet Potato
170 g
Butternut Squash, cubes
1 unit(s)
Sweet Bell Pepper
56 g
Onion, sliced
7 g
Thyme
2 tbsp
Maple Syrup
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut potatoes into 1/2-inch pieces.
- Strip thyme leaves from stems, then finely chop.
- Add squash, peppers, onions, vinegar, half the maple syrup and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
- Meanwhile, pat pork dry with paper towels.
- If applicable, cut crosswise into 2 (4) portions, then season with thyme, pepper and 1/2 tsp (1 tsp) garlic salt.
- 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 another parchment-lined baking sheet.
- Roast in the middle of the oven until cooked through, 12-15 min.**
- Transfer to a cutting board to rest, 3-5 min.
- Meanwhile, 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 to the same pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with pepper and 1/2 tsp (1 tsp) garlic salt, then stir to combine.
- Meanwhile, reheat the same pan (from step 3) over medium.
- When hot, add garlic puree and 1 tbsp (2 tbsp) butter. Cook, stirring frequently, until butter is melted, 1-2 min.
- Sprinkle flour over top. Cook, stirring often, until golden-brown, 1-2 min.
- Add broth concentrate, remaining maple syrup and 1/2 cup (1 cup) water. Season with salt and pepper, then stir to combine.
- Bring to a simmer and cook until sauce thickens, 1-3 min.
- Thinly slice pork.
- Divide herby pork, roasted veggie jumble and smashed potatoes between plates.
- Drizzle pan sauce over pork.