with honey butter-braised carrots and duchess potatoes
Prep & Cook Time:40-50 min.
Cook Within:6 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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It's the season where we all get stuffed, and why should a pork tenderloin be any different? Creamy goat cheese and tartly sweet dried cherries are combined with spinach to fill the butterflied tenderloin. Decadent duchess potatoes and carrots flavored with honey and thyme round out this dish, which will find you stuffing yourself with the stuffed.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Small Oven-Safe Casserole Dish
Medium Non-Stick Pan
Before You Cook
Prepare Ingredients and Cook Potatoes
Peel, trim, and cut carrots into ½" diagonal slices. Coarsely chop spinach. Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes covered with lightly salted water to boil over high heat. Reduce heat to medium and simmer until fork tender, 15-18 minutes. Drain in a colander and return to pot. Add half the milk, half the butter, and liquid egg and mash until smooth. Add remaining milk 1 Tbsp. at a time to achieve desired consistency. Season with ½ tsp. salt and ¼ tsp. pepper.
Make the Filling
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add spinach and ¼ tsp. salt to hot pan. Cook, stirring often, until spinach is just wilted, 2-3 minutes. Remove to a small mixing bowl and cool 5 minutes. Wipe pan clean and reserve. After spinach has cooled slightly, mix in dried cherries and goat cheese crumbles (breaking up with your hands if needed). Cut twine into five equal lengths.
Stuff the Tenderloin
Rinse tenderloin and pat dry. Lay tenderloin on a separate cutting board. Hold knife blade parallel to the board and make a lengthwise cut through the center. Stop ¼" short of opposite edge of tenderloin so pork remains in one piece. Open meat as you would a book. Cover with plastic wrap and pound out to a uniform ½" thickness. Place filling down center and roll up tenderloin. Tie pork tenderloin closed with twine. Season pork on all sides with ½ tsp. salt and ¼ tsp. pepper.
Bake Potatoes and Cook Tenderloin
Transfer potatoes to a small casserole dish. Use a fork to pull potatoes into small peaks, forming ridges with tines of fork. Brush lightly with olive oil and bake until golden brown, 20-25 minutes. While potatoes bake, heat 2 tsp. olive oil in pan used for filling. Add pork to hot pan and cook until browned on all sides, 5-6 minutes. Transfer to prepared baking sheet and bake until pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes. Wipe pan clean and reserve.
Cook the Carrots
Return pan used to sear tenderloin to medium heat. Add remaining butter, honey, thyme sprigs, carrots, and 2 Tbsp. water to hot pan. Bring to a simmer and cover pan. Cook, stirring occasionally, until carrots are tender, 8-10 minutes. Discard thyme sprigs. Season with a pinch of salt and pepper.
Plate the Dish
Slice pork into ½ thick slices and serve alongside duchess potatoes and carrots.
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