Pork Tenderloin and Homemade Cranberry-Apple Sauce
Broccoli and Buttery Wild Rice Medley
This juicy, flavourful pork tenderloin doesn't even need a sauce, but guess what? It's getting one! A velvety gravy, studded with apples and cranberries adds a sweet-tart pop that also happens to go perfectly with tender-crisp broccoli and buttery rice.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filet de porc
½ tasse(s)
Mélange de riz sauvage
227 g
Brocoli
1 pièce(s)
Pomme Granny Smith
1 pièce(s)
Clémentine
28 g
Canneberges séchées
(Peut contenir Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)
2 pièce(s)
Concentré de bouillon de poulet
20 g
Mélange d'épices pour sauce
(Contient Soya, Blé Peut contenir Lait, Moutarde, Arachides, Sésame, Sulfites, Noix, Gluten)
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 pièce(s)
Échalote
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient Lait)
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add wild rice medley, 1 tbsp (2 tbsp) butter, half the broth concentrate and 1 cup (1 3/4 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- While the pan heats, pat pork dry with paper towels. Season with half the garlic salt and pepper.
- When hot, add pork. Sear for 4-6 min, turning to brown all sides.
- Transfer pork to an unlined baking sheet. Roast in the bottom of the oven for 14-16 min, until cooked through.**
- When pork is done, transfer to a cutting board. Cover loosely with foil. Set aside to rest, 3-5 min.
- Meanwhile, on another cutting board, cut broccli into bite-sized pieces.
- To an unlined baking sheet, add broccoli, 2 tbsp (1/4 cup) water and 1/2 tbsp (1 tbsp) oil. Season with remaining garlic salt and pepper, then toss to coat. (TIP: Adding water to baking sheet helps to steam broccoli through as it roasts!)
- Roast in the top of the oven 10-12 min, until tender.
- Core, then cut apple into 1/2-inch pieces.
- Zest, then juice clementine.
- To a small pot, add apples, cranberries, clementine zest and juice, and 2 tbsp (1/4 cup) water.
- Bring to a summer over medium. Cook, stirring often, until apples soften and cranberries are plump, 6-8 min.
- Remove from heat, then season with salt, if desired.
- Peel, halve, then finely chop shallot.
- Reheat the same pan (from step 3) over medium. Add 1 tbsp (2 tbsp) butter, swirling pan, until melted. Add shallots, then season with salt and pepper. Cook for 2-3 min, stirring often until softened.
- Sprinkle Gravy Spice Blend over shallots, then stir to coat.
- Add 1 cup (1 1/2 cups) water and remaining broth concentrate.
- Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Thinly slice pork. Stir any pork resting juices into gravy. Season with salt and pepper, if you like.
- Divide rice, pork and broccoli between plates.
- Spoon gravy over pork.
- Serve cranberry-apple sauce alongside.