Sweet Pork Tenderloin and Apples

Name: Sweet Pork Tenderloin and Apples with Cauliflower Mash and Snap Peas
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Pork Tenderloin; 5 ounce Cauliflower Florets; 12 ounce Yukon Gold Potatoes; 1 unit Apple; 6 ounce Sugar Snap Peas; ½ teaspoon Dried Thyme; 1 unit Chicken Stock Concentrate; 1 tablespoon Olive Oil; 2 tablespoon Butter; unit Salt; unit Pepper

with Cauliflower Mash and Snap Peas

Recipe Development TeamPublished on February 23, 2017

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Pork has a way of embracing fruity flavors like no other protein. In this recipe, we’re smothering it in chunks of tender, saucy apple, which add a welcome touch of sweetness to the mildness of the meat. On the side, we’ve got sugar snap peas and a mash that tucks cauliflower into the potatoes—it’s so good, no one will notice that you snuck in some extra veggies!

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Pork Tenderloin

5 ounce

Cauliflower Florets

12 ounce

Yukon Gold Potatoes

1 unit

Apple

6 ounce

Sugar Snap Peas

½ teaspoon

Dried Thyme

1 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2594 kJ

Calories620 kcal

Fat26 g

Saturated Fat11 g

Carbohydrate54 g

Sugar17 g

Dietary Fiber11 g

Protein44 g

Cholesterol145 mg

Sodium340 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 Pot

•Large Pan

Instructions

Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1-inch cubes. Place potatoes and half the cauliflower (save the rest for another use) in a large pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to same pot.

Meanwhile, heat a drizzle of oil in a large pan over high heat. Season pork all over with salt, pepper, and ½ tsp thyme (we sent more). Add to pan and cook, turning, until browned all over, 8-10 minutes

Trim any tough ends from snap peas. Once pork has browned, transfer to a baking sheet, placing toward one side. Add snap peas to other side and toss with a drizzle of oil and pinch of salt and pepper. Roast in oven until pork is cooked to desired doneness and snap peas are bright green and tender, 10-12 minutes.

Halve and remove core from apple, then chop into ½-inch cubes. Heat 1 TBSP butter and a drizzle of oil in same pan over medium heat. Add apple and cook until golden, 5-7 minutes, tossing occasionally. Season with salt and pepper. Stir in stock concentrate and ½ cup water. Increase heat to medium high and cook until apple is tender and sauce is thick, 3-4 minutes

Add 1 TBSP butter to pot with potatoes and cauliflower. (TIP: If potatoes and cauliflower have cooled, reheat briefly over low heat.) Toss to melt butter. Mash with a fork or potato masher until mostly smooth. Season generously with salt and pepper.

Slice pork into medallions. Divide cauliflower mash and snap peas between plates, then top with pork. Spoon pan sauce over pork, making sure to add pieces of apple.