Roasted Pork Tenderloin with Potato Cauliflower Mash and Caramelized Apple Pan Sauce

Pork and apples are a classic pairing that brings all the cozy flavors of fall to your table. This recipe combines tender roasted pork tenderloin with a silky potato and cauliflower mash, bright sugar snap peas and a luscious caramelized apple pan sauce. The cauliflower sneaks in extra nutrition and creates an incredibly smooth texture in the mash.

Perfect for a weeknight dinner that feels special, this dish comes together in about 35 minutes. The pork is seared then roasted to juicy perfection, while the apples are quickly caramelized in the same pan to build a rich, sweet-tart sauce. Serve everything on a bed of creamy mash for a complete, satisfying meal.

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Ingredients

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Cut potatoes into 1-inch cubes. Place potatoes and cauliflower florets in a large pot and cover with salted water. Bring to a boil and cook until fork-tender, 12-15 minutes. Drain and return to pot.
2. Meanwhile, heat a drizzle of olive oil in a large oven-safe skillet over high heat. Season pork tenderloin on all sides with salt, pepper and dried thyme. Sear until golden brown, 1-2 minutes per side.
3. Trim sugar snap peas. Transfer seared pork to one side of a baking sheet. Toss snap peas with a drizzle of olive oil, salt and pepper on the other side. Roast until pork reaches desired doneness (we recommend slightly pink) and snap peas are bright and tender, 10-12 minutes.
4. While pork roasts, core and thinly slice the apple. In the same skillet used for pork, melt 1 tablespoon butter with a drizzle of olive oil over medium heat. Add apple slices and cook, tossing occasionally, until softened and lightly golden, 3-5 minutes. Season with salt and pepper. Stir in chicken stock concentrate and ½ cup water. Simmer over low heat until sauce thickens, 3-5 minutes.
5. Add remaining 1 tablespoon butter to the drained potatoes and cauliflower. Mash with a fork or potato masher until smooth. Season generously with salt and pepper. Reheat over low heat if needed.
6. Thinly slice the roasted pork tenderloin. Serve over a bed of potato cauliflower mash with snap peas on the side. Drizzle with caramelized apple pan sauce and enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any firm, tart apple like Honeycrisp or Fuji works well. Avoid very soft apples as they may turn mushy.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your chicken stock concentrate to ensure it’s certified gluten-free.

Can I make the mash ahead of time?

Absolutely. Prepare the mash, let it cool and refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of milk or water if needed.