with Creamy Mustard Sauce
Ingredients: Yellow potato • Pork tenderloin • Carrots • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Sage • Garlic salt (salt, garlic powder, silicon dioxide).
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Pork Tenderloin
340 g
Yellow Onion
1 unit(s)
Yellow Potato
350 g
Sage
3.5 g
Cream
56 mL
Whole Grain Mustard
1 tbsp
Chicken Broth Concentrate
1 unit(s)
Garlic Salt
4 g
Carrot
2 unit(s)
Butter
1 tbsp
Oil
2 tbsp
Salt
0.063 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Strip sage leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Peel, then cut onion into 1-inch pieces.
- Remove any brown spots from potato and cut into 1/2-inch pieces.
- Peel, then cut carrots into 1/2-inch rounds.
- To a parchment-lined baking sheet, add potatoes, onions, carrots, half the sage and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Arrange veggies in a single layer.
- Roast in the middle of the oven for 22-24 min, stirring halfway through, until golden and tender.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat pork dry with paper towels, then season with pepper and half the garlic salt.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear for 4-5 min, turning occasionally, until golden.
- Remove the pan from heat.
- When the veggies are halfway through roasting, carefully remove the baking sheet from the oven and stir veggies.
- Arrange pork on top of veggies. (NOTE: For 4 servings, use a second parchment-lined baking sheet for pork.)
- Roast in the middle of the oven for 12-14 min, until veggies are tender and pork is cooked through.** (NOTE: For 4 servings, roast pork in the bottom of the oven.)
- Meanwhile, heat the same pan (from step 3) over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan for 30 sec, until melted.
- Add mustard, broth concentrate, cream, remaining sage and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until sauce is fragrant and slightly thickened.
- Season with pepper and remaining garlic salt.
- Thinly slice pork.
- Divide veggies between plates. Top with pork.
- Spoon mustard sauce over pork.
700
kcal
Calories
33
g
Fat
13
g
Saturated Fat
56
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
45
g
Protein
145
mg
Cholesterol
1080
mg
Sodium
0.5
g
Trans Fat
2050
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
