Honey-Mustard Pork Tenderloin with Cheddar Mashed Potatoes, Peas & Carrots
It’s hard to beat this roast dinner! Juicy pork tenderloin is glazed with our homemade sweet & tangy honey-mustard, served with decadent cheesy mashed potatoes, & a side of buttery peas & carrots. Pan gravy finishes this dish & will be sure to please even the pickiest eaters.
IN THE KIT
12 ozpork tenderloin
4 ozshredded cheese
2 ozcream/garlic butter blend
6 ozhoney mustard sauce
1⁄2 ozseasoned flour
8 ozbeef stock/beef base blend
Salt & pepper
Tablespoon of butter
Kitchen Items Needed
Medium ovenproof skillet
Small skillet with lid
Potato masher or fork
1/3 cup of water
Preheat oven to 450°F with a rack in the centre;
Peel potatoes, then cut into 1–inch pieces;
Half carrots lengthwise, thinly slice crosswise into half moons;
Remove leaves & finely chop parsley.
Place cut potatoes in a medium saucepan with 1 teaspoon salt & enough water to cover by 1 inch. Cover & bring to a boil over high, then uncover & cook until easily pierced with a fork, about 10 minutes. Reserve ½ cup cooking water, then drain potatoes and return to saucepan. Cover to keep warm.
Pat pork dry. Heat a drizzle oil in a medium ovenproof skillet over medium-high. Add pork & cook, flipping once, until browned, 2–3 minutes per side. Brush pork all over with honey mustard sauce, then add ⅓ cup water to skillet. Roast on the centre oven rack until pork is cooked through, about 10–12 minutes. Transfer to a cutting board to rest for 5 minutes. Reserve skillet with pan drippings.
Meanwhile, add carrots and 2 tablespoons of water to a small skillet over medium-high. Bring to a boil, then cover & cook until carrots are tender, 2–4 minutes. Add peas & 1 tablespoon butter; season with salt & pepper. Cook, stirring, until butter is melted & peas are warmed through, about 2 minutes. Remove from heat & cover to keep warm.
Heat saucepan with potatoes over medium. Add garlic butter/cream mix; use a potato masher or fork to coarsely mash. Stir in cheddar. Add 1 tablespoon reserved cooking water at a time, as needed to reach desired consistency. Season to taste with pepper.
In a small bowl, whisk beef stock/base blend & flour together well.
Add stock blend to reserved skillet with pan drippings. Cook over medium-high, whisking, until gravy is slightly thickened, 2–3 minutes. Season with salt & pepper.
Thinly slice pork. Serve honey-mustard glazed pork with cheddar mashed potatoes, peas, & carrots alongside. Spoon gravy over top, then sprinkle with parsley. Enjoy!