Name:

HF Cranberry Dijon Pork Tenderloin

Description

With mashed potatoes & roasted green beans

Serves 2-4

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients
12 oz Yukon Gold Potatoes (24 oz for 4 servings)
6 oz Green Beans (12 oz for 4)
1 Lemon
1 Thumb Ginger
1/4 oz Rosemary
10 oz Pork Tenderloin (20 oz for 4)
4 TBSP Sour Cream (8 TBSP for 4)
1 TBSP Cranberry Jam (2 TBSP for 4)
1 TBSP Chicken Stock (2 TBSP for 4)
2 tsp Dijon Mustard (4 tsp for 4)

Instructions
1. Prep
Adjust rack ot middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into 1/2 inch pieces. Zestt and quarter lemon. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4). Pick rosemary leaves from stems; mince leaves until you have 1 tsp.
2. Make Mashed Potatoes
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserves 1/2 cup potato cooking liquid, then drian and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquidas needed. Season with salt and pepper.
Keep covered off heat unitl ready to serve.
3. Sear Pork
While potatoes cook, pat pork dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and seat, turning occasionally, until browned all over, 4-8 minutes.
Turn off heat; transfer pork to one side of a bakng sheet. (For 4 servings, spread pork out across entire sheeet.) Wipe out pan.
4. Roast Pork & Beans
Trim green beans if necessary. Toss green beans in a large bowl iwht a drizzle of oil, salt, and pepper. Spread out on opposite side of sheet from pork. (For 4 servings, toss green beans on a second sheet; roast pork on middle rack and green beans on top rack).
Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes.
Transfer pork to a cutting board to rest. Carefully toss green beans with lemon zest,
5. Make Sauce
Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; coom until fragrant, 30 seconds.
Stir in jam, stock concentrate, mustard, and 1/4 cup water (1/3 cup for 4 servings). Simmer until slightly thickened, 2-3 minutes.
Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
6. Finish & Serve
Slice pork crosswise.
Divide pork, mashed potatoes, and gren beans between plates. Drizzle pork with sauce. Serve with lemon wedges on the side.

Length

55

Calories

600

Servings

2

Date Created

Created By

Jade Smidt

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