Cranberry Dijon Pork Tenderloin
with Mashed Potatoes & Roasted Green Beans
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork tenderloin with creamy mashed potatoes and lemony roasted green beans. To finish things off, the pork is drizzled with a life-affirming sauce chock full of bold flavors like ginger, rosemary, cranberry jam, and tangy mustard. We’re all about making dreams come true.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
¼ ounce
Rosemary
12 ounce
Pork Tenderloin
6 ounce
Green Beans
1 unit
Chicken Stock Concentrate
1 thumb
Ginger
1 unit
Lemon
4 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Cranberry Jam
2 teaspoon
Dijon Mustard
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Peel and mince or grate ginger until you have 1 tsp. Pick 1 tsp rosemary leaves from stems; mince leaves. Zest and quarter lemon. • 4 SERVINGS: Adjust racks to top and middle positions. Mince or grate ginger until you have 2 tsp.
• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Turn off heat; transfer pork to one side of a baking sheet. Wipe out pan. • 4 SERVINGS: Spread pork out across entire sheet.
• Toss green beans in a large bowl with a drizzle of oil, salt, and pepper. Spread out on opposite side of sheet from pork. • Roast until pork is cooked through and green beans are tender, 10-12 minutes. • Transfer pork to a cutting board to rest. Toss green beans with lemon zest. • 4 SERVINGS: Toss green beans on a second sheet; roast pork on middle rack and green beans on top rack.
• Meanwhile, place potatoes 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 ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash with sour cream and 1 TBSP butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Cover to keep warm. • 4 SERVINGS: Use 2 TBSP butter.
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add ginger and minced rosemary; cook until fragrant, 30 seconds. • Stir in jam, stock concentrate, mustard, and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter until melted. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.
• Slice pork crosswise. Divide pork, mashed potatoes, and green beans between plates. Drizzle pork with sauce. Serve with lemon wedges on the side.
