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Roasted Pork Tenderloin and Shallot Gravy
with Creamy Mash and Garlicky Broccoli
Shallot gravy is the star of this weeknight pork roast dinner, taking juicy pork tenderloin, creamy mash and garlicky broccoli to another level.
Ingredients: Russet potato • Pork tenderloin • Broccoli • Shallot • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
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
227 g
Broccoli
2 unit
Russet Potato
½ tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit
Shallot
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
2 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
¼ tsp
Salt*
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Pat pork dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 4-6 min.
- Transfer pork to a parchment-lined baking sheet.
- Roast pork in the middle of the oven until cooked through, 12-14 min.**
- Meanwhile, peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat. Cover to keep warm.
- Meanwhile, peel, then cut shallots into 1/4-inch slices.
- Cut broccoli into bite-sized pieces.
- Heat the same pan (from step 1) over medium-high.
- When hot, add broccoli and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until broccoli is tender-crisp and water has evaporated, 4-5 min.
- Add 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Cook, stirring often, until fragrant, 1 min.
- Transfer broccoli to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook, stirring often, until softened, 2-3 min.
- Season with salt and pepper.
- Add Gravy Spice Blend, broth concentrate and 1 cup (2 cups) water to the pan with shallots.
- Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 2-5 min.
- Add any juices from pork to the pan with gravy. Stir to combine.
- Season with salt and pepper, to taste.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.
- When pork is done, transfer to a cutting board to rest for 3-5 min, then thinly slice.
- Divide broccoli, mashed potatoes and pork between plates.
- Spoon shallot gravy over pork.