Smart Rosemary Pork Tenderloin
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Smart Rosemary Pork Tenderloin

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!

Tags:
Carb Smart
Calorie Smart
Allergens:
Sulphites
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

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*

sideBannerName

Nutrition Values

Calories550 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate37 g
Sugar23 g
Dietary Fiber7 g
Protein44 g
Cholesterol95 mg
Sodium1020 mg
Trans Fat0 g
Potassium1600 mg
Calcium175 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

Large Non-Stick Pan
Measuring Spoons
Parchment Paper
Baking Sheet
Whisk
Small Bowl
Large Bowl

Instructions

Prep
1
  • 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.
Cook pork
2
  • 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.
Roast broccoli
3
  • 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.
Make vinaigrette
4
  • 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.
Make salad
5
  • 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.
Finish and serve
6
  • Thinly slice pork.
  • Divide salad between plates. Top with pork.
  • Drizzle remaining vinaigrette over top.