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Roasted Pork Tenderloin and Shallot Gravy
Family Friendly
Roasted Pork Tenderloin and Shallot Gravy

with Creamy Mash and Garlicky Broccoli

Difficulty: 2/3
Canadian

Shallot gravy is the star of this weeknight pork roast dinner, taking juicy pork tenderloin, creamy mash and garlicky broccoli to another level.

Allergens

Soy
Wheat
Milk

Utensils

Parchment Paper
Baking Sheet
Large Pot
Measuring Spoons
Strainer
Potato Masher
Large Non-Stick Pan
Measuring Cups
Paper Towel
Peeler

Tags

Family Friendly
Good
Ingredients
Pork Tenderloin

Pork Tenderloin

340 g

Broccoli, florets

Broccoli, florets

227 g

Russet Potato

Russet Potato

460 g

Garlic Salt

Garlic Salt

0.5 tsp

Shallot

Shallot

100 g

Gravy Spice Blend

Gravy Spice Blend

2 tbsp

Chicken Broth Concentrate

Chicken Broth Concentrate

2 unit

Unsalted Butter

Unsalted Butter

3 tbsp

Salt

Salt

0.25 tsp

Pepper

Pepper

0.25 tsp

Milk

Milk

3 tbsp

Oil

Oil

2 tbsp

Preparation
1
Cook pork

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat pork dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 4-6 min. Transfer pork to a parchment-lined baking sheet. Roast pork in the middle of the oven until cooked through, 12-14 min.**

2
Cook potatoes

Meanwhile, peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Cover to keep warm.

3
Prep and cook broccoli

Meanwhile, peel, then cut shallots into 1/4-inch slices. Cut broccoli into bite-sized pieces.Heat the same pan (from step 1) over medium-high.When hot, add broccoli and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer broccoli to a plate, then cover to keep warm.

4
Start shallot gravy

Meanwhile, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add shallots. Cook, stirring often, until softened, 2-3 min. Season with salt and pepper.

5
Finish shallot gravy

Add Gravy Spice Blend, broth concentrate and 1 cup (2 cups) water to the pan with shallots.Bring to a boil over high. Reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 2-5 min. Season with salt and pepper, to taste.

6
Finish and serve

Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbps) milk into potatoes until creamy. Season with salt and pepper, to taste.When pork is done, transfer to a cutting board to rest for 3-5 min, then thinly slice. Divide broccoli, mashed potatoes and pork between plates.Spoon shallot gravy over pork.

Nutrition per serving

790

kcal

Calories

36

g

Fat

14

g

Saturated Fat

69

g

Carbohydrate

10

g

Sugar

7

g

Dietary Fiber

50

g

Protein

145

mg

Cholesterol

1230

mg

Sodium

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