Mushroom-Smothered Pork Tenderloin
with Spinach Mashed Potatoes
Seared pork chops are smothered in garlicky mushroom gravy that also spills onto spinach-dotted smashed potatoes. Everything else is pure gravy!
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
56 g
Baby Spinach
227 g
Mushrooms
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Yellow Onion
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
3 tbsp
Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
¼ cup
Milk*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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-high. Simmer uncovered until fork-tender, 10-12 min.
- Meanwhile, pat pork dry with paper towels. Sprinkle with 1 tsp (2 tsp) Cream Sauce Spice Blend, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 4-6 min per side, then transfer pork to an unlined baking sheet.
- Roast in the middle of the oven until cooked through, 14-18 min.**
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
- Cut mushrooms into 1/4-inch slices.
- Roughly chop spinach.
- Add 1 tbsp (2 tbsp) butter to the pan over medium heat, then swirl pan to melt.
- Add onions and mushrooms. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
- Sprinkle with remaining Cream Sauce Spice Blend and add garlic puree. Cook, stirring often, until veggies are coated, 30 sec.
- Add cream cheese, chicken stock concentrate and 1/2 cup (1 cup) water. Cook, stirring often, until sauce thickens, 2-3 min.
- Season with salt and pepper, to taste.
- Remove the pan from heat.
- Drain and return potatoes to the same pot, off heat.
- Add spinach. Stir constantly until spinach is wilted, 1 min.
- Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until mashed. Season with salt and pepper, to taste.
- Slice tenderloin.
- Divide spinach mash between plates.
- Top with pork, then spoon mushroom sauce over top.
If you've opted to get pork tenderloin, sear it in the same way the recipe instructs you to sear the pork chops. Increase sear time to 4-6 min, then increase the roast time to 14-18-min.**