Honey-Mustard Pork Tenderloin with Cheddar Mashed Potatoes, Peas & Carrots

fresh ingredients


  • 12 oz
    pork tenderloin
  • 4 oz
  • 6 oz
  • 4 oz
    shredded cheese
  • 2 oz
    cream/garlic butter blend
  • 6 oz
    honey mustard sauce
  • 12 oz
    seasoned flour
  • 8 oz
    beef stock/beef base blend
  • 1 oz
  • 10 oz

Not Included

Salt & pepper

Olive oil 

Tablespoon of butter 


Kitchen Items Needed

Medium saucepan

Medium ovenproof skillet

Small skillet with lid 

Potato masher or fork



1/3 cup of water

Small bowl

cook along



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.

1Cook Potatoes

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.

2Glaze & Roast Pork

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.

3Cook Peas & Carrots

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.

4Mash Potatoes

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.

5 Make Gravy & Serve

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!