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Pork Tenderloin and Mushroom-Sour Cream Sauce
with Roasted Green Beans
This mushroom-sour cream sauce, rich in umami and tangy flavours, will be your new favourite. Mashed potatoes with velvety mushrooms and tender roasted green beans offer lovely textures to this stick-to-your-ribs dinner with minimal fuss!
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
113 g
Mushrooms
170 g
Green Beans
3 tbsp
Sour Cream
(Contains Milk)
1 unit(s)
Shallot
2 unit(s)
Russet Potato
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
½ tbsp
Montreal Spice Blend
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in 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. Reserve 1/2 cup potato water, then drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Mash in 1 tbsp reserved potato water at a time for a softer texture, if desired. Season with salt and pepper.
Meanwhile, trim green beans.Thinly slice mushrooms. Heat a large non-stick pan over medium-high heat.While the pan heats, peel, then cut shallot into 1/4-inch pieces.When the pan is hot, add green beans, 3 tbsp (1/4 cup) water and 1 tbsp (1 1/2 tbsp) butter. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 2-3 min.When done, transfer green beans to one side of an unlined baking sheet.
While green beans cook, pat pork dry with paper towels. Season with salt and half the Montreal Spice Blend (use all for 4 ppl).After transferring green beans to the baking sheet, return the same pan to medium-high.Add 1 tbsp oil (use same for 4 ppl), then pork. Sear until golden-brown, 6-8 min per side. Transfer pork to the baking sheet, next to green beans.Roast in the top of the oven, until green beans are tender and pork is cooked through, 14-18 min.**
Meanwhile, return the same pan to medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add mushrooms and shallots. Cook, stirring occasionally, until softened slightly, 3-4 min. Season with salt and pepper. Sprinkle Cream Sauce Spice Blend over the pan. Cook, stirring constantly, until combined, 30 sec.
Add broth concentrate to the pan with mushrooms. Gradually stir in 1/2 cup (3/4 cup) water until combined. Bring to a simmer on medium-high.Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. While sauce simmers, add sour cream to a small bowl. Whisk in 2 tbsp (4 tbsp) sauce from the pan until smooth.Remove from heat, then whisk in sour cream mixture until smooth. Season with salt and pepper, to taste.
Thinly slice pork. Divide pork, roasted green beans and mash between plates. Spoon mushroom-sour cream sauce over pork and mash.
