Cranberry Dijon Pork Tenderloin

Name: Cranberry Dijon Pork Tenderloin with Mashed Potatoes & Roasted Green Beans
Total time: 45 min
Yield: 2
Cuisine: North America
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; 2 tablespoon Cranberry Jam; 2 teaspoon Dijon Mustard; 1 tablespoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with Mashed Potatoes & Roasted Green Beans

Recipe Development TeamPublished on August 10, 2020

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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.

Tags:

Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time45 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

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

/ per serving

Energy (kJ)2887 kJ

Calories690 kcal

Fat32 g

Saturated Fat14 g

Carbohydrate57 g

Sugar21 g

Dietary Fiber9 g

Protein38 g

Cholesterol170 mg

Sodium480 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.

Utensils

•Zester

•Medium Pot

•Potato Masher

•Strainer

•Baking Sheet

•Large Pan

•Paper Towel

•Large Bowl

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 middle and top positions. Mince or grate ginger until you have 2 tsp.

• 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.

• While potatoes cook, 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 on middle rack 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.

• 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.