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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Granny Smith Apple
Sugar Snap Peas
Chicken Stock Concentrate
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.
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.
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.
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!