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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!

Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

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

Apple

2 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon

Vegetable Oil

4 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate50 g
Sugar16 g
Dietary Fiber10 g
Protein39 g
Cholesterol120 mg
Sodium270 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. Adjust rack to upper position and 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.

2

Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Season pork all over with salt, pepper, and thyme. Add to pan and cook, turning occasionally, until browned all over, 4-8 minutes.

3

Trim any tough ends or 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.

4

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

5

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

6

Slice pork crosswise 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.