Cranberry Dijon Pork Tenderloin with Mashed Potatoes & Roast

• servings: 2 servings
• total time: 45 minutes

Ingredients

12 ounce Yukon Gold Potatoes

¼ ounce Rosemary

10 ounce Pork Tenderloin

6 ounce Green Beans

1 unit Chicken Stock Concentrate

1 thumb Ginger

1 unit Lemon

4 tablespoon Sour Cream

1 unit Cranberry Jam

2 teaspoon Dijon Mustard

1 tablespoon Cooking Oil

2 tablespoon Butter

Salt

Pepper

Directions

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Zest 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.

• 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. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. • Keep covered off heat until ready to serve.

• 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 sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Turn off heat; transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.) Wipe out pan.

• Trim green beans if necessary. Toss green beans in a large bowl with 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.

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; cook until fragrant, 30 seconds. • Stir in jam, stock concentrate, mustard, and ¼ 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.

• Slice pork crosswise. • Divide pork, mashed potatoes, and green beans between plates. Drizzle pork with sauce. Serve with lemon wedges on the side.

Nutrition

• Calories: 600 kcal
• Total Fat: 32 g
• Saturated Fat: 14 g
• Cholesterol: 155 mg
• Sodium: 440 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 10 g
• Total Sugars: 17 g
• Protein: 33 g