with Broccoli, Buttery Wild Rice Medley and Gravy
Allergens
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Pork Tenderloin
340 g
Wild Rice Medley
0.5 cup
Broccoli
227 g
Granny Smith Apple
1 unit(s)
Clementine
1 unit(s)
Dried Cranberries
28 g
Chicken Broth Concentrate
2 unit(s)
Gravy Spice Blend
20 g
Garlic Salt
4 g
Shallot
1 unit(s)
Butter
2 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
1 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add wild rice medley, 1 tbsp (2 tbsp) butter, half the broth concentrate and 1 cup (1 3/4 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- While the pan heats, pat pork dry with paper towels. Season with half the garlic salt and pepper.
- When the pan is hot, add pork. Sear for 4-6 min, turning to brown all sides.
- Transfer pork to an unlined baking sheet. Roast in the bottom of the oven for 14-16 min, until cooked through.**
- When pork is done, transfer to a cutting board. Cover loosely with foil. Set aside for 3-5 min, to rest.
- Meanwhile, on another cutting board, cut broccoli into bite-sized pieces.
- To an unlined baking sheet, add broccoli, 2 tbsp (1/4 cup) water and 1/2 tbsp (1 tbsp) oil. Season with remaining garlic salt and pepper, then toss to coat. (TIP: Adding water to the baking sheet helps to steam broccoli through as it roasts.)
- Roast in the top of the oven for 10-12 min, until tender.
- Core, then cut apple into 1/2-inch pieces.
- Zest, then juice clementine.
- To a small pot, add apples, cranberries, clementine zest and juice, 1 tbsp (2 tbsp) sugar and 1/4 cup (1/3 cup) water.
- Bring to a simmer over medium. Cook for 6-8. min, stirring often, until apples soften and cranberries are plump.
- Remove from heat, then season with salt.
- Peel, halve, then finely chop shallot.
- Reheat the same pan (from step 2) over medium. Add 1 tbsp (2 tbsp) butter, swirling pan, until melted. Add shallots, then season with salt and pepper. Cook for 2-3 min, stirring often, until softened.
- Sprinkle Gravy Spice Blend over shallots, then stir to coat.
- Add 1 cup (1 1/2 cups) water and remaining broth concentrate.
- Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly. Season with salt and pepper.
- Thinly slice pork. Stir any pork resting juices into gravy. Season with salt and pepper.
- Divide rice, pork and broccoli between plates.
- Spoon gravy over pork.
- Serve cranberry-apple sauce alongside.
810
kcal
Calories
27
g
Fat
10
g
Saturated Fat
93
g
Carbohydrate
33
g
Sugar
9
g
Dietary Fiber
48
g
Protein
125
mg
Cholesterol
1330
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
and Broccoli, Buttery Wild Rice Medley and Gravy
with Creamy Potato Mash and Garlic Green Beans
