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Pork Tenderloin and Root Veggie Tray-Bake
with Gravy
Nothing says comfort food like pan-roasted pork tenderloin and a hearty root veggie medley of potatoes, carrots and squash. Served with a drizzle of a rich mustard sage gravy, you'll be licking your plate clean!
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
Red Onion
170 g
Butternut Squash, cubes
360 g
Yellow Potato
7 g
Sage
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 unit
Chicken Broth Concentrate
½ tsp
Garlic Salt
1 unit
Garlic, cloves
170 g
Carrot
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip sage leaves from steams, then finely chop 1 tbsp (dbl for 4 ppl). Peel, then cut onion into 1-inch pieces. Cut potatoes into 1/2-inch pieces. Peel, then cut carrot into 1/4-inch rounds. Peel, then mince or grate garlic.
Add potatoes, carrots, onions, squash, half the sage and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min. (NOTE: Stir veggies before adding pork in step 4.)
Pat pork dry with paper towels, then season with half the garlic salt (use all for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the pork. Sear, turning occasionally, until golden-brown on both sides, 6-8 min. (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 ppl, using 1 tbsp oil per batch!)
Remove the pan from heat. Transfer pork to the baking sheet, placing on top of veggies. Roast in the middle of the oven, until veggies are tender and pork is cooked through, 12-14 min.
While pork roasts, reheat the same pan (from step 3) over medium. Add 1 tbsp butter (dbl for 4 ppl) and swirl to melt, 30 sec. Add mustard, broth concentrate, garlic, remaining sage and 1/2 cup water (dbl for 4 ppl). Cook, whisking constantly and scraping up any browned bits on the bottom of the pan, 2-3 min. Add sour cream, then whisk until smooth, 1-2 min. Season with salt and pepper.
Thinly slice pork. Divide veggies between plates, then top with pork. Spoon gravy over pork.
