Smart Rosemary Pork Tenderloin
with Apricot-Mustard Vinaigrette, Apples and Roasted Broccoli
Tonight's hearty salad with apples and roasted broccoli are dressed with 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!
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 unit(s)
Rosemary, sprig
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
113 g
Baby Spinach
1 unit(s)
Gala Apple
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
227 g
Broccoli
Not included in your delivery
0.06 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut broccoli into bite-sized pieces.
- Strip rosemary leaves from stems, then finely chop.
- Heat a large non-stick pan over medium heat.
- Pat pork tenderloin dry with paper towels, then cut into 2 equal pieces (4 pieces for 4 ppl). Season with pepper and garlic salt.
- When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, 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 in the top of the oven until cooked through, 15-18 min.**
- Transfer pork to a cutting board to rest for 3-5 min.
- While pork sears, add broccoli and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until broccoli is tender and crisp around the edges, 10-12 min.
- Meanwhile, add vinegar, apricot spread, remaining mustard and 1 1/2 tbsp (3 tbsp) oil 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, spinach and broccoli 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.