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Sweet Apple Pork Tenderloin

Sweet Apple Pork Tenderloin

with Cauliflower Mash and Snap Peas

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Pork has a way of embracing fruity flavors like no other protein. In this recipe, we’re smothering it in chunks of tender, saucy apple, which adds a welcome touch of sweetness. On the side, we’ve got sugar snap peas and a potato cauliflower mash. It’s so good, no one will notice that you snuck in some extra veggies!

Tags:Gluten-free
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

5 ounce

Cauliflower Florets

12 ounce

Pork Tenderloin

½ teaspoon

Dried Thyme

6 ounce

Sugar Snap Peas

1 unit

Apple

1 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate50 g
Sugar16 g
Dietary Fiber10 g
Protein43 g
Cholesterol145 mg
Sodium320 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
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Large Pan
Baking Sheet
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1-inch cubes. Place potatoes and half the cauliflower in a large pot with a pinch of salt and enough water to cover by 1 inch (we sent more cauliflower than needed). Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to pot.

2

Meanwhile, heat a drizzle of oil in a large pan over high heat. Season pork all over with salt, pepper, and ½ tsp thyme (we sent more). Add to pan and cook, turning, until browned all over, 8-10 minutes.

3

Trim tough ends and strings from snap peas. Once pork has browned, transfer to a baking sheet, placing toward one side. Add snap peas to other side and toss with a drizzle of oil and pinch of salt and pepper. Roast in oven until pork is cooked to desired doneness and snap peas are tender, 10-12 minutes.

4

Halve and remove core from apple, then chop into ½-inch cubes. Melt 1 TBSP butter with a drizzle of oil in same pan over medium heat. Add apple and cook until golden, 5-7 minutes, tossing occasionally. Season with salt and pepper. Stir in stock concentrate and ½ cup water. Increase heat to medium high and cook until apple is tender and sauce is thick, 3-4 minutes.

5

Add 1 TBSP butter to pot with potatoes and cauliflower. (TIP: If potatoes and cauliflower have cooled, reheat briefly over low heat.) Toss to melt butter. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.

6

Slice pork into medallions. Divide cauliflower mash and snap peas between plates, then top with pork. Spoon pan sauce over pork, making sure to include apple pieces.