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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
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