Meal Kit

Thyme and Rosemary Roasted Pork Tenderloin

with apple cider pan sauce and broccoli mash

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Thyme and rosemary are like cheese and crackers; they just go together, and they bring out beautiful flavors in this pork tenderloin. You’ll make your own pan sauce using apple cider (yep! delish!) and cook up a broccoli mash, which may just become your new favorite “mashed” veggie.

In Your Box (serves 2)

  • 14 oz. Pork Tenderloin
  • 10 oz. Broccoli (Florets)
  • 4 fl. oz. Apple Cider
  • Info
    5 fl. oz. Evaporated Whole Milk
  • 3 oz. Thyme Sprigs
  • 1 Shallot
  • Info
    ⅓ oz. Butter
  • 2 Garlic Cloves
  • 1 tsp. Cornstarch
  • 1 Rosemary Sprig

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Colander
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Stem and mince thyme and rosemary (reserve rosemary top for garnish). Peel and mince shallot. Mince garlic. Pat pork tenderloin dry.

  2. 2

    Cook the Tenderloin

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Rub 1 tsp. olive oil on pork and sprinkle evenly with thyme, rosemary (reserve a pinch for garnish), 1/2 tsp. salt, and a pinch of pepper. Add pork to hot pan and sear until golden brown on three sides, 2-3 minutes per side. Transfer to prepared baking sheet and roast until pork reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Set aside to rest. Wipe pan clean and reserve. While pork roasts, cook broccoli.

  3. 3

    Cook the Broccoli

    Add broccoli florets to boiling water and cook until bright green and very tender, 5-7 minutes. Drain florets in a colander, shaking off as much excess water as possible.

  4. 4

    Make the Broccoli Mash

    Return broccoli florets to pot and add butter and 2 Tbsp. evaporated milk (reserve remaining for sauce). Mash until ingredients are fully incorporated and consistency is to your liking. Season with 1/2 tsp. salt and 1/4 tsp. pepper.

  5. 5

    Make the Pan Sauce

    Return pan used to sear pork to medium-high heat. Add 1 tsp. olive oil, garlic, and shallot to hot pan and cook until fragrant, 30 seconds. Mix cornstarch with apple cider in a small mixing bowl, add to pan, and bring to a simmer. Reduce 2 minutes. Add remaining evaporated milk and simmer until sauce is slightly thickened, 2 minutes. Season with a pinch of salt and pepper. Set aside.

  6. 6

    Plate the Dish

    Slice pork tenderloin into 1/2" medallions. Carefully split reserved rosemary top in half. Spoon sauce on a plate. Place a serving of broccoli mash on sauce and top with half the pork medallions. Garnish with remaining rosemary and a rosemary top piece.

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