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Pork Tenderloin and Mushroom-Sour Cream Sauce
Pork Tenderloin and Mushroom-Sour Cream Sauce

Pork Tenderloin and Mushroom-Sour Cream Sauce

with Roasted Snap Peas

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.

Allergens:
Milk
•Wheat
•Mustard

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.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

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

Not included in your delivery

3 tbsp

Unsalted Butter*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories610 kcal
Fat24 g
Saturated Fat14 g
Carbohydrate52 g
Sugar14 g
Dietary Fiber8 g
Protein46 g
Cholesterol150 mg
Sodium1830 mg
Trans Fat1 g
Potassium1650 mg
Calcium150 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Potato Masher
•Colander
•Large Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Large Non-Stick Pan
•Whisk
•Small Bowl

Cooking Steps

Cook and mash potatoes
1
  • Peel, then cut sweet potatoes into 1-inch pieces. 
  • Combine sweet 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.
  • Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
Prep
2
  • Meanwhile, trim snap peas.
  • Transfer snap peas to one side of an unlined baking sheet. Toss with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
  • Thinly slice mushrooms.
Sear pork
3
  •  Pat pork tenderloin dry with paper towels. Season with salt and half the Montreal Spice Blend (use all for 4 ppl).
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp oil (use same for 4 ppl), then pork. Sear until golden-brown on all sides, 6-8 min.
  • Transfer pork to the baking sheet, next to snap peas.
  • Roast in the top of the oven, until snap peas tender and pork is cooked through, 14-18 min.**
Cook mushrooms and shallots
4
  • 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.
Finish mushroom-sour cream sauce
5
  • 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.
Finish and serve
6
  • Thinly slice pork tenderloin.
  • Divide pork, snap peas and mash between plates.
  • Spoon mushroom-sour cream sauce over pork and mash.
Modularity Step (under step 3)
7

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.**

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