Roasted Pork Tenderloin with Cauliflower Mash and Caramelized Apple Pan-Sauce
- 12ounces pork tenderloin
- 12ounces cauliflower florets
- 12ounces yukon gold potatoes
- 1 Granny Smith apple
- 6ounces sugar snap peas
- 1 dried thyme
- 1 cube chicken stock concentrate
- 2tablespoons butter
- 1tablespoon oil
- Preheat the oven to 400 degrees. Chop the potatoes into 1-inch cubes. Place the potatoes and the cauliflower in a large pot of salted water. Bring to a boil and cook 12-15 minutes, until fork tender. Drain and return to the same pot.
- Meanwhile, heat a drizzle of oil in large pan over high heat. Season the pork on all sides with salt, pepper, and thyme. Add the pork to the pan and sear 1-2 minutes per side, until golden brown all around.
- Meanwhile, trim the snap peas. When the pork is browned, transfer to a baking sheet. Toss the snap peas on the same baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, or until pork is cooked to desired doneness and snap peas are tender.
- Meanwhile, core and thinly slice the apple. Heat 1 Tablespoon butter and a drizzle of oil in the same pan over medium heat. Add the apples and cook, tossing, for 3-5 minutes, until slightly golden. Season with salt and pepper. Add the stock concentrate and ½ cup water to the pan. Simmer 2-3 minutes, until thickened.
- Add 1 Tablespoon butter to the pot with the cauliflower and potatoes. Mash with a fork or potato masher until smooth. Season generously with salt and pepper. Reheat over low if necessary.
- Thinly slice the pork. Serve the pork on a bed of cauliflower mash with the snap peas on the side. Drizzle with the apple pan-sauce.
This recipe originally appeared on HelloFresh as Roasted Pork Tenderloin with Cauliflower Mash and Caramelized Apple Pan-Sauce and is being used with permission.