This mushroom-sour cream sauce, rich in umami and tangy flavours, will be your new favourite. Mashed potatoes with velvety mushrooms and tender roasted snap peas offer lovely textures to this stick-to-your-ribs dinner.
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.
340 g
Pork Tenderloin
113 g
Mushrooms
113 g
Sugar Snap Peas
1 unit(s)
Sour Cream
1 unit(s)
Shallot
2 unit(s)
Sweet Potato
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
1 tbsp
Montreal Spice Blend
3 tbsp
Unsalted Butter*
¼ tsp
Salt*
¼ tsp
Pepper*
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 6-8 min, then increase the roast time to 14-18-min.**