Brown Sugar Bourbon Beef Tenderloin
with Apple Pan Sauce, Scallion Mashed Potatoes & Brussels Sprouts
- Milk
Pork chops are always a weeknight winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always thinking up new ways to take them to the next level. This week, they amped up the flavors... big time. Sweet and savory is the name of the game here. Tender chops are coated in brown sugar bourbon spice (which is all kinds of savory-sweet in and of itself), then seared and topped with a buttery apple pan sauce. Crispy roasted Brussels sprouts and scallion-flecked mashed potatoes pair perfectly with the main event. Winner, winner, pork chop dinner!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Beef Tenderloin Steak
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
1 unit
Brown Sugar Bourbon Seasoning
1 unit
Apple
2 unit
Scallions
5 unit
Potatoes
Not included in your delivery
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
• While potatoes cook, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until lightly browned, 20-25 minutes. • Meanwhile, halve, core, and dice apple into 1⁄4-inch pieces. Trim and thinly slice scallions, separating whites from greens.
• Pat pork dry with paper towels and season all over with Brown Sugar Bourbon Seasoning. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer pork to a plate. Wipe out pan.
Swap in chicken or beef for pork. Cook chicken until cooked through, 4-6 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
• Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for pork over medium-high heat. Add apple and scallion whites; season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 minutes. • Stir in stock concentrate, 1⁄2 cup water (3⁄4 cup for 4), and 1⁄2 tsp sugar (1 tsp for 4). Cook until sauce has thickened and apple is tender, 5-7 minutes. • In the last 2 minutes of cooking, return pork to pan until warmed through. Season with salt and pepper. Turn off heat.
Swap in chicken or beef for pork.
• Mash potatoes until mostly smooth. • Stir in scallion greens, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a splash of reserved potato cooking liquid. Season with salt and pepper. Keep covered until ready to serve. TIP: If needed, add more reserved potato cooking liquid a splash at a time until potatoes are smooth and creamy.
• Divide pork, mashed potatoes, and Brussels sprouts between plates. Top pork with apple pan sauce and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The apple pan sauce is a standout — sweet, savory, and a perfect match for the pork. Some found the overall dish a touch mild and felt something extra was needed to elevate it.
- Ease of prep: Most found it straightforward, though several noted it takes closer to an hour with all the components going at once.
- Suggestions: Substitute apple juice for the water in the pan sauce for noticeably deeper flavor; start the sauce earlier so the apples have time to soften fully. A splash of balsamic glaze or a pinch of cayenne on the Brussels sprouts adds a welcome kick 🌶️.
- Leftovers: Brussels sprouts don't reheat well, so plan to enjoy them fresh; the pork and mashed potatoes hold up better the next day.
- Portions: A few felt the meat portion was on the small side; others noted there were very few Brussels sprouts per serving.
Reviews from our home cooks
This is one of our favourites. The apple pan sauce really puts it over the top. We save it for nights when we can really sit down and enjoy dinner together. It's comforting without being heavy, and it is a very satisfying portion.
This one is a favorite! Love the apple pan sauce and the balance of meat, roasted veg, and creamy mashed potatoes.
The apple pan sauce really made this meal special. And the sour cream and onion mashed potatoes were delicious.
I added an addition of balsamic vinegar to the apple part and OH MY GOODNESS!!!! I love this meal!!
Excellent meal! Several of the Brussel sprouts were quite mushy out of the bag and were not useable. The rest were fine.
I enjoyed this meal. I think I could have done a better job with the brussel sprouts though.
The rub tastes great on the pork. Love brussel sprouts too!
The pork chops were delicious. I would have preferred to use Yukon gold potatoes.
Beef tender loin tough. Apple sauté need a better recipe Jhicama , green apple and red onion salad with a southwest marinade.
Overall good, wish they gave more than like 4 brussel sprouts.
