Smart Rosemary Pork Tenderloin
with Apricot-Mustard Vinaigrette, Apples and Sweet Potatoes
Tonight's hearty salad with apples and roasted sweet potatoes is dressed in an apricot and mustard vinaigrette and topped with rosemary-coated pork tenderloin. A sprinkling of crunchy seeds completes a hearty salad that's perfect for any time of the year!
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.
Ingredients
340 g
Pork Tenderloin
1 sprig
Rosemary
1 tsp
Garlic Salt
113 g
Arugula and Spinach Mix
1 unit
Gala Apple
170 g
Sweet Potato
28 g
Seed Blend
(Contains Peanuts, Soy)
2 tbsp
Apricot Spread
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
2.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces.Strip rosemary leaves from stems, then finely chop.Heat a large non-stick pan over medium heat.While the pan heats, pat pork dry with paper towels. Halve pork crosswise. Season with pepper and 3/4 tsp garlic salt (dbl for 4 ppl).
When the pan is hot, add 2 tsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 5-7 min. Transfer pork to a parchment-lined baking sheet. Spread half the mustard over all sides, then sprinkle rosemary all over.Roast pork in the top of the oven until cooked through, 15-17 min.**Transfer pork to a cutting board to rest for 3-5 min.
While pork sears, add sweet potatoes and 1 tsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with pepper and remaining garlic salt, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 16-19 min.
Meanwhile, add vinegar, apricot spread, remaining mustard and 1 1/2 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then whisk to combine.
When pork is almost done, core, then cut apple into 1/2-inch pieces.Add apples, arugula and spinach mix and sweet potatoes to a large bowl. Drizzle half the vinaigrette over top, then toss to coat.
Thinly slice pork.Divide salad between plates. Top with pork. Drizzle remaining vinaigrette over top, then sprinkle with seed blend.
