Sweet Apple Pork Tenderloin
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Sweet Apple Pork Tenderloin

Sweet Apple Pork Tenderloin

with Cauliflower Mash and Snap Peas

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!


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

Total Time40 minutes
Prep Time


/ serving 4 people

24 ounce

Yukon Gold Potatoes

10 ounce

Cauliflower Florets

24 ounce

Pork Tenderloin

1 teaspoon

Dried Thyme

12 ounce

Sugar Snap Peas

2 unit


2 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon

Vegetable Oil

4 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat26 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.


Large Pot
Large Pan
Baking Sheet
Potato Masher


Boil Potatoes and Cauliflower

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

Sear Pork

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

Roast Pork and Snap Peas

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 large drizzle of oil and pinch of salt and pepper. Roast in oven until pork reaches desired doneness and snap peas are tender, 10-12 minutes.

Make Pan Sauce

Halve and remove core from apples, then chop into ½-inch cubes. Melt 2 TBSP butter with a large drizzle of oil in same pan over medium heat. Add apples and cook until golden, 5-7 minutes, tossing occasionally. Season with salt and pepper. Stir in stock concentrates and 1 cup water. Increase heat to medium high and cook until apples are tender, 3-4 minutes.

Make Cauliflower Mash

Add 2 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 fork or potato masher until mostly smooth. Season with salt and pepper.

Finish and Serve

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.