Sweet Apple Pork Tenderloin
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!
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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Source – hellofresh.com