Meal Kit
Thyme and Rosemary Roasted Pork Tenderloin
with apple cider pan sauce and broccoli mash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
-
Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
Thyme and rosemary are like cheese and crackers; they just go together, and they bring out beautiful flavors in this pork tenderloin. You’ll make your own pan sauce using apple cider (yep! delish!) and cook up a broccoli mash, which may just become your new favorite “mashed” veggie.
-
We loved this dinner! The mashed broccoli was totally different than we ever had an the pork tenderloin came out perfect! The gravy was delicious and we gobbled it down!
-
The meat was absolutely delicious. Everything was very tasty and easy to make!
-
This pork loin was extremely flavorful and tender, and the sauce was perfectly balanced to go alongside the broccoli.
-
I was skeptical about this but the apple cider sauce is sooooo good! A+!
-
That pan sauce though! <3
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 10 oz. Broccoli (Florets)
- 4 fl. oz. Apple Cider
-
5 fl. oz. Evaporated Whole Milk
- 3 oz. Thyme Sprigs
- 1 Shallot
-
⅓ oz. Butter
- 2 Garlic Cloves
- 1 tsp. Cornstarch
- 1 Rosemary Sprig
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving) yP54NE38
-
Calories450
-
Carbohydrates31g
-
Net Carbs26g
-
Fat13g
-
Protein52g
-
Sodium250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
-
1 Prepare the Ingredients
Stem and mince thyme and rosemary (reserve rosemary top for garnish). Peel and mince shallot. Mince garlic. Pat pork tenderloin dry.
-
2 Cook the Tenderloin
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Rub 1 tsp. olive oil on pork and sprinkle evenly with thyme, rosemary (reserve a pinch for garnish), 1/2 tsp. salt, and a pinch of pepper. Add pork to hot pan and sear until golden brown on three sides, 2-3 minutes per side. Transfer to prepared baking sheet and roast until pork reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Set aside to rest. Wipe pan clean and reserve. While pork roasts, cook broccoli.
-
3 Cook the Broccoli
Add broccoli florets to boiling water and cook until bright green and very tender, 5-7 minutes. Drain florets in a colander, shaking off as much excess water as possible.
-
4 Make the Broccoli Mash
Return broccoli florets to pot and add butter and 2 Tbsp. evaporated milk (reserve remaining for sauce). Mash until ingredients are fully incorporated and consistency is to your liking. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
-
5 Make the Pan Sauce
Return pan used to sear pork to medium-high heat. Add 1 tsp. olive oil, garlic, and shallot to hot pan and cook until fragrant, 30 seconds. Mix cornstarch with apple cider in a small mixing bowl, add to pan, and bring to a simmer. Reduce 2 minutes. Add remaining evaporated milk and simmer until sauce is slightly thickened, 2 minutes. Season with a pinch of salt and pepper. Set aside.
-
6 Plate the Dish
Slice pork tenderloin into 1/2" medallions. Carefully split reserved rosemary top in half. Spoon sauce on a plate. Place a serving of broccoli mash on sauce and top with half the pork medallions. Garnish with remaining rosemary and a rosemary top piece.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
