Apple-Glazed Pork Tenderloin with Cauliflower Potato Mash and Snap Peas

This pork tenderloin dinner brings together savory, sweet and buttery flavors in one satisfying plate. The pork is browned in a hot pan, finished in the oven and topped with tender apple pieces cooked into a simple pan sauce.

On the side, Yukon Gold potatoes are mashed with cauliflower for a creamy vegetable-packed base, while sugar snap peas roast alongside the pork for an easy green side.

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Ingredients

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

5 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 400 degrees. Cut the Yukon Gold potatoes into 1-inch cubes.
2. Place the potatoes and half of the cauliflower florets in a large pot. Reserve the remaining cauliflower for another use. Add a pinch of salt and enough water to cover the vegetables by 2 inches. Bring to a boil and cook until very tender, 12 to 15 minutes. Drain, then return the vegetables to the same pot.
3. While the vegetables cook, heat a drizzle of olive oil in a large pan over high heat. Season the pork tenderloin all over with salt, pepper and the dried thyme. Add the pork to the pan and cook, turning occasionally, until browned on all sides, 8 to 10 minutes.
4. Trim any tough ends from the sugar snap peas. Transfer the browned pork to one side of a baking sheet. Add the snap peas to the other side, then toss them with a drizzle of olive oil and a pinch of salt and pepper.
5. Roast until the pork is cooked to your desired doneness and the snap peas are bright green and tender, 10 to 12 minutes.
6. Meanwhile, halve and core the apple, then cut it into 1/2-inch cubes. In the same pan used for the pork, heat 1 tablespoon butter and a drizzle of olive oil over medium heat.
7. Add the apple and cook, tossing occasionally, until golden, 5 to 7 minutes. Season with salt and pepper.
8. Stir in the chicken stock concentrate and 1/2 cup water. Increase the heat to medium-high and cook until the apple is tender and the sauce has thickened, 3 to 4 minutes.
9. Add the remaining 1 tablespoon butter to the pot with the drained potatoes and cauliflower. If the vegetables have cooled, warm them briefly over low heat first. Mash with a fork or potato masher until mostly smooth, then season generously with salt and pepper.
10. Slice the pork into medallions. Divide the cauliflower potato mash and snap peas between plates. Arrange the pork on top and spoon the apple pan sauce over the medallions, including the apple pieces.

Recipe Tips

FAQ

Do I use all of the cauliflower in the mash?

No. The instructions call for using half of the cauliflower florets with the potatoes and saving the rest for another use.

How should the apple be cut for the sauce?

Halve and core the apple, then chop it into 1/2-inch cubes so the pieces become tender while still staying chunky in the sauce.

Can I mash the potatoes and cauliflower without a potato masher?

Yes. A fork works too; mash until the mixture is mostly smooth, then season well with salt and pepper.