Pine Nut Crusted Pork Tenderloin
with Horseradish Mash
Pine nut crusted pork is a sure-fire winner, glazed with honey mustard and adorned with rosemary. Creamy horseradish mash and roasted squash round out this prize pork meal!
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
340 g
Butternut Squash, cubes
1 sprig
Rosemary
460 g
Russet Potato
1 tbsp
Honey
2 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Horseradish
(Contains Sulphites)
6 tbsp
Sour Cream
(Contains Milk)
113 g
Red Onion
28 g
Pine Nuts
(Contains Tree nuts)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Garlic Puree
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Strip rosemary leaves from the stem, then finely chop. Finely chop the pine nuts. Halve, peel, then thinly slice the onion. Stir together the rosemary and chopped pine nuts in a shallow dish. Stir together the honey and half the Dijon in a small bowl.
Pat the pork dry with paper towels, then season with salt and pepper. Brush honey-mustard mixture all over the pork. Press pork into the rosemary-pine nut mixture. Turn to coat completely. Transfer pork to a parchment-lined baking sheet. Roast pork in the middle of the oven, until cooked through, 18-22 min. **
While the pork roasts, toss the onions, squash, garlic puree and 2 tbsp oil (dbl for 4 ppl) on another parchment-lined baking sheet. Season with salt and pepper. Roast the veggies, in the top of the oven, until the squash is tender, 12-15 mins.
While the pork and veggies roast, peel then cut the potatoes into 1-inch pieces. Combine potato, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: 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.
When the potatoes are tender, drain and return to the same pot. Add sour cream, horseradish and 2 tbsp butter (dbl for 4 ppl). Using a potato masher, mash together until creamy. Season with salt and pepper.
Stir together the mayo and remaining Dijon in another small bowl. Slice the pork. Divide the pork, mash and roasted veggies between plates. Serve with Dijonnaise on the side, for dipping.
