By Hello Fresh
Cooking Time: 35 mins
Nutrition: 570 Calories
- Yukon Gold Potatoes- 24 oz
- Cauliflower Florets- 10 oz
- Pork Tenderloin- 24 oz
- Dried Thyme- 1 tsp
- Sugar Snap Peas- 12 oz
- Gala Apple- 2
- Chicken Stock Concentrate- 2
1 BOIL POTATOES AND CAULIFLOWER. Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1-inch cubes. Place potatoes and half the cauliflower in a large pot with a pinch of salt and enough water to cover by 1 inch (we sent more cauliflower than needed). Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to pot.
2 SEAR PORK. Meanwhile, heat a drizzle of oil in a large pan over high heat. Season pork all over with salt, pepper, and ½ tsp thyme (we sent more). Add to pan and cook, turning occasionally, until browned all over, 4-8 minutes.
3 ROAST PORK AND SNAP PEAS. 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 drizzle of oil and pinch of salt and pepper. Roast in oven until pork is cooked to desired doneness and snap peas are tender, 10-12 minutes.
4 MAKE PAN SAUCE. Halve and core apple, then chop into ½-inch cubes. Melt 1 TBSP butter with a drizzle of oil in pan used for pork over medium heat. Add apple and cook, tossing occasionally, until golden, 5-7 minutes. Season with salt and pepper. Stir in stock concentrate and ½ cup water. Increase heat to medium high and cook until apple is tender, 3-4 minutes.
5 MAKE CAULIFLOWER MASH. Add 1 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.
6 FINISH AND SERVE. 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.