Cranberry Dijon Pork Tenderloin
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Cranberry Dijon Pork Tenderloin

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.

Carb Smart
Calorie Smart

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

Total Time45 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce


12 ounce

Pork Tenderloin

6 ounce

Green Beans

1 unit

Chicken Stock Concentrate

1 thumb


1 unit


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


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate60 g
Sugar21 g
Dietary Fiber10 g
Protein38 g
Cholesterol165 mg
Sodium460 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.


Medium Pot
Potato Masher
Baking Sheet
Large Pan
Paper Towel
Large Bowl



• Adjust rack to middle position (middle and top positions for 4 servings) 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 (2 tsp for 4). Pick 1 tsp rosemary leaves from stems; mince leaves. Zest and quarter lemon.

Make Mashed Potatoes

• 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 (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. • Keep covered off heat until ready to serve.

Sear Pork

• 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. (For 4 servings, spread pork out across entire sheet.) Wipe out pan.

Roast Pork & Beans

• Toss green beans in a large bowl with a drizzle of oil, salt, and pepper. Spread out on opposite side of sheet from pork. (For 4 servings, toss green beans on a second sheet; roast pork on middle rack and green beans on top rack.) • 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. Carefully toss green beans with lemon zest.

Make Sauce

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; cook until fragrant, 30 seconds. • Stir in jam, stock concentrate, mustard, and ¼ cup water (1⁄3 cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

Finish & Serve

• Slice pork crosswise. • Divide pork, mashed potatoes, and green beans between plates. Drizzle pork with sauce. Serve with lemon wedges on the side.