Apple Glazed Pork Tenderloin with Cauliflower Potato Mash and Snap Peas

This pork tenderloin dinner pairs savory, thyme-seasoned pork with a warm apple pan sauce that turns tender and lightly sweet as it simmers.

Serve the sliced pork over a buttery Yukon Gold and cauliflower mash with roasted sugar snap peas on the side for a balanced, comforting plate.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

5 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 unit AppleView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 400°F.
2. Cut the Yukon Gold potatoes into 1-inch cubes. Add the potatoes and half of the cauliflower florets to a large pot. Cover with water by 1 inch and add a pinch of salt.
3. Bring the pot to a boil, then cook until the potatoes and cauliflower are very tender, 12 to 15 minutes. Drain and return them to the pot.
4. While the mash 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.
5. Add the pork to the hot pan and sear, turning occasionally, until browned on all sides, 8 to 10 minutes.
6. Trim the tough ends and strings from the sugar snap peas. Transfer the browned pork to one side of a baking sheet. Place the snap peas on the other side, toss with a drizzle of olive oil and season with salt and pepper.
7. Roast until the pork is cooked to your desired doneness and the snap peas are tender, 10 to 12 minutes.
8. Meanwhile, halve and core the apple, then cut it into 1/2-inch pieces.
9. In the same pan used for the pork, melt 1 tablespoon butter with a drizzle of olive oil over medium heat. Add the apple and cook, tossing occasionally, until golden, 5 to 7 minutes. Season with salt and pepper.
10. Stir the chicken stock concentrate and 1/2 cup water into the apples. Increase the heat to medium-high and simmer until the apple is tender and the sauce thickens, 3 to 4 minutes.
11. Add the remaining 1 tablespoon butter to the pot with the drained potatoes and cauliflower. If they have cooled, warm them briefly over low heat. Mash with a potato masher or fork until mostly smooth, then season with salt and pepper.
12. Slice the pork into medallions. Divide the cauliflower potato mash and roasted snap peas between plates. Top with pork and spoon the apple pan sauce over the medallions, including plenty of apple pieces.

Recipe Tips

FAQ

How do I know when the pork tenderloin is done?

Roast the pork until it reaches your desired doneness. After roasting, slice it into medallions before serving with the apple sauce.

Can I mash the potatoes and cauliflower with a fork?

Yes. A potato masher works well, but a fork can also make the mash mostly smooth.

Why are the apples cooked in the same pan as the pork?

Using the same pan helps the apples and stock concentrate pick up the savory browned bits left from searing the pork.