Mustard Apricot Pork Tenderloin
with Parmesan Potatoes & Roasted Green Beans
Over here, we believe pork is a canvas, and we like to paint it with allllll the flavors. Tonight’s palette: A saucy coating that includes Dijon, apricot jam, and rich chicken stock—because why choose one of these ingredients when you could choose all three? Add to that a side of crispy Parmesan potatoes and tender roasted green beans, and you have yourself a dinner to Remem-brandt (see what we did there?).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
12 ounce
Pork Tenderloin
2 tablespoon
Apricot Jam
4 teaspoon
Dijon Mustard
1 tablespoon
Fry Seasoning
1 unit
Chicken Stock Concentrate
¼ cup
Parmesan Cheese
(ContainsMilk)12 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
Not included in your delivery
10 teaspoon
Cooking Oil
1 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. • Slice potatoes into ¼-inch-thick rounds. • Pat pork* dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.
• Lightly oil a baking sheet. • In a large bowl, combine potatoes, 2 TBSP oil (¼ cup for 4 servings), remaining Fry Seasoning, and a couple big pinches of salt and pepper; toss until potatoes are completely coated. Arrange potatoes on prepared sheet in clusters (about 6 slightly overlapping slices each). • Roast on middle rack for 10 minutes.
• Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper; push to one side. • Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Turn off heat. Transfer pork to empty side of sheet with green beans.
• Once potatoes have roasted 10 minutes, remove sheet from oven. Sprinkle each cluster with Parmesan. Return to middle rack. • Place sheet with green beans and pork on top rack. • Roast until cheese is lightly browned, potatoes and green beans are tender, and pork is cooked through, 10-12 minutes.
• Meanwhile, wipe out pan used for pork and return to medium-high heat. Once hot, pour in ¼ cup water (1⁄3 cup for 4 servings), jam, mustard, and stock concentrate; whisk to combine. Bring to a simmer and cook until thoroughly combined and thickened, 2-4 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Let pork rest 5 minutes after roasting, then slice crosswise. • Divide pork, Parmesan potatoes, and green beans between plates. Spoon mustard apricot sauce over pork and serve.