Sweet Pork Tenderloin and Apples
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Sweet Pork Tenderloin and Apples

Sweet Pork Tenderloin and Apples

with Cauliflower Mash and Snap Peas

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!


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

Total Time35 minutes
Prep Time


serving amount

12 ounce

Pork Tenderloin

5 ounce

Cauliflower Florets

12 ounce

Yukon Gold Potatoes

1 unit


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


(Contains Milk)






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.


Large Pot
Large Pan


Boil Potatoes and Cauliflower

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.

Sear Pork

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

Roast Pork and Snap Peas

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.

Make Pan Sauce

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

Make Cauliflower Mash

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.

Finish and Plate

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.