All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
We loved this dinner! The mashed broccoli was totally different than we ever had an the pork tenderloin came out perfect! The gravy was delicious and we gobbled it down!
That pan sauce though! <3
The meat was absolutely delicious. Everything was very tasty and easy to make!
I was skeptical about this but the apple cider sauce is sooooo good! A+!
This pork loin was extremely flavorful and tender, and the sauce was perfectly balanced to go alongside the broccoli.
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
Before You Cook
Prepare the Ingredients
Stem and mince thyme and rosemary (reserve rosemary top for garnish). Peel and mince shallot. Mince garlic. Pat pork tenderloin dry.
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), ½ 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.
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.
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 ½ tsp. salt and ¼ tsp. pepper.
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.
Plate the Dish
Slice pork tenderloin into ½" 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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