IN THE KIT
12 ozpork tenderloin
4 ozcauliflower florets
8 ozchicken stock/base blend
1 ozherb pork seasoning
1 ozgarlic/onion blend
1 ozherbed flour
1 ozfresh parsley
4 ozshredded cheese
2 ozcream cheese/butter/cream blend
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Micro plane or grater
Medium pot with lid, filled with water
Potato masher or fork
Preheat oven to 450°F with racks in the centre & lower third;
Scrub potatoes, then cut into 1-inch pieces;
Pat tenderloin dry with paper towel, season with pork seasoning, set on a plate;
Bring medium pot of water to a boil with a pinch of salt;
Trim ends from broccolini, then halve lengthwise, if large;
Remove leaves from stems & roughly chop parsley.
Add potatoes & cauliflower to boiling water, cooking for 15-20 minutes or until fork tender.
Drain the cooked potato & cauliflower & return to the pot. Add the salt, grated, cream cheese blend. Using a potato masher or fork, mash until almost smooth. Season to taste with salt & pepper. Cover to keep warm.
In the meantime, heat 2 teaspoons oil in skillet over medium-high. Add pork, searing for 3-4 minutes on each side, until golden brown. Reserve skillet for step 6.
Toss broccolini with olive oil, minced garlic, salt & pepper on a baking sheet. Push to one side of the baking sheet & roast lower oven rack until broccolini is tender, 10–12 minutes.
Transfer to empty side of the baking sheet & roast for about 10 – 12 minutes or until cooked through. When cooked, transfer to a cutting board & let rest for 5 minutes.
Heat 1 tablespoon oil in reserved skillet over medium. Add herbed flour & cook, stirring, about 1 minute. Add stock blend. Cook, whisking, until gravy coats back of spoon, about 30 seconds. If it is too thick, add splashes of water. Season to taste with salt & pepper.
Thinly slice pork; serve with gravy, potatoes & broccolini. Sprinkle with parsley & enjoy!