Blood Orange Honey Mustard Pork
with Lemony Broccoli & Garlic Herb Mashed Potatoes
- Milk
- Eggs
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!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potato
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
2 unit
Broccoli
10 ounce
Pork Filet
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Blood Orange
1 teaspoon
Garlic Powder
Not included in your delivery
Olive Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions 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.
• Meanwhile, 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 potato cooking liquid. Mash until creamy, adding splashes of potato cooking liquid if necessary; season with salt and pepper.
• Toss broccoli on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread 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 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.
• Heat orange segments, ¼ cup water (⅓ cup for 4 servings), and stock concentrate in a medium pan over medium-high heat. Simmer, stirring, until reduced by half, 2-3 minutes. • Turn off heat; stir in honey Dijon dressing and 1 TBSP 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.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Reviews from our home cooks
The broccoli and mashed potatoes were great. I should have gone with my instinct and seared the pork first before roasting... the pork needed another 10 minutes in the oven than the instructions called for to be done, so we ate the broccoli and mashed potatoes while they were hot and let the pork cook longer. We didn't care for the blood orange pan sauce. We like blood oranges. Even though I tried to remove all the pith from the outside but there was some still remaining on the orange. Cooking the orange slices somehow made the pith more bitter and the bitterness bled into the sauce, so we scrapped the sauce off the pork and didn't eat the orange slices.
Everything was delicious except the sauce seemed somewhat bitter. The pork was tender; the potatoes were fantastic, and we loved the broccoli. I really did enjoy the beautiful colors of the oranges
Everyone loved it. The blood orange honey mustard sauce made the meal
Good basic meal. Couldn't really taste the blood orange much but it was still good
The meat portions are pretty small, and we were sent Navel oranges instead of Blood Oranges. Also, I couldn't find in the recipe where or when to add the honey mustard, so I guessed. Otherwise, everything tasted good.
Mashed potatoes and broccoli were great! I don't think the honey mustard and oranges taste good together with the pork.
The blood orange was a bit tart. I was expecting it to be sweeter.
