Blood Orange Honey Mustard Pork
with Lemony Broccoli & Garlic Herb Mashed Potatoes
Blood orange and honey Dijon dressing create a glossy pan sauce for roasted pork, while garlic herb butter gives mashed potatoes a big flavor boost. Roasted broccoli gets caramelized with bright lemon zest. One sheet pan, one pot—pure genius!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Filet
12 ounce
Potatoes
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Broccoli
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Blood Orange
½ teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Peel and dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Peel orange and separate into segments; halve each segment crosswise. Zest and quarter lemon.
-
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes.
-
Reserve ¼ cup potato cooking liquid; drain and return potatoes to pot.
-
Add garlic herb butter, sour cream, and a splash of reserved potato cooking liquid. Mash until creamy, adding additional splashes of reserved potato cooking liquid if necessary; season with salt and pepper.
-
While potatoes cook, toss broccoli on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across entire sheet.)
-
Pat pork* dry with paper towels; place on empty side of sheet. Season with a drizzle of olive oil, half the garlic powder (all for 4), salt, and pepper. (For 4, add pork to a second sheet; roast pork on top rack and broccoli on middle rack.)
-
Roast on top rack until pork is cooked through and broccoli is browned and tender, 15-20 minutes. Transfer pork to a cutting board to rest.
-
While pork and broccoli roast, heat orange segments, ¼ cup water (⅓ cup for 4 servings), and stock concentrate in a medium pan over medium-high heat. Cook, stirring, until reduced by half, 2-3 minutes.
-
Turn off heat; stir in dressing and 1 TBSP plain butter (2 TBSP for 4); season with salt and pepper.
-
Toss roasted broccoli with juice from one lemon wedge (two wedges for 4 servings) and lemon zest to taste.
-
Slice pork crosswise.
-
Divide pork, broccoli, and mashed potatoes between plates. Drizzle pan sauce over pork and serve.
