Roasted Pork Tenderloin
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Roasted Pork Tenderloin

Roasted Pork Tenderloin

with Potato Cauliflower Mash and Caramelized-Apple Pan Sauce

Pork makes us think of apples, which make us think of fall and all things cozy, which is why we’re practically drooling over this comforting sweet-and-savory meal. As a bonus, our chefs snuck some cauliflower into the mashed potatoes for a boost of nutrition and extra silky texture.


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

Total Time35 minutes
Prep Time


serving amount

12 ounce

Pork Tenderloin

10 ounce

Cauliflower Florets

12 ounce

Yukon Gold Potatoes

1 unit

Granny Smith Apple

6 ounce

Sugar Snap Peas

1 teaspoon

Dried Thyme

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon


(Contains Milk)

1 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories601 kcal
Energy (kJ)2515 kJ
Fat22 g
Saturated Fat10 g
Carbohydrate56 g
Sugar17 g
Dietary Fiber12 g
Protein49 g
Cholesterol113 mg
Sodium338 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.


Large Pot
Large Pan
Baking Sheet
Potato Masher


Boil the potatoes and cauliflower

Wash and dry all produce. Preheat oven to 400 degrees. Chop potatoes into 1-inch cubes. Place in a large pot of salted water along with cauliflower florets. Bring to a boil. Cook until fork-tender, 12-15 minutes. Drain and return to pot.

Sear the pork

Meanwhile, heat a drizzle of oil in a large pan over high heat. Season pork on all sides with salt, pepper, and thyme. Add to pan, and sear until golden brown all around, 1-2 minutes per side.


Roast the pork and snap peas: Trim snap peas. When pork has browned, transfer to one half of a baking sheet. Add snap peas to other half, and toss with a drizzle of oil and pinch of salt and pepper. Roast until pork is cooked to desired doneness (we like ours slightly pink) and snap peas are bright and tender, 10-12 minutes.


Make the apple pan sauce: While pork cooks, core and thinly slice apple. Heat 1 Tablespoon butter and a drizzle of oil in same pan over medium heat. Add apple slices. Toss until softened and slightly golden, 3-5 minutes. Season to taste with salt and pepper. Add stock concentrate and ½ cup water. Simmer on low until thickened, 3-5 minutes.

Make the cauliflower mash

Add 1 Tablespoon butter to cauliflower and potatoes. Mash with a fork or potato masher until smooth. Season generously with salt and pepper. Reheat over low if necessary.

Finish and plate

Thinly slice the roasted pork tenderloin. Serve on a bed of potato cauliflower mash with snap peas on the side. Drizzle with apple pan sauce and enjoy!