Pork Tenderloin & Mushroom Gravy Sauce
with Goat Cheese Greens & Thyme Pumpkin Wedges
- Milk
- Wheat
- Gluten
Tender perfection, roasted and flavourful, that’s how people will be describing this dinner once they’re done licking the plates. Seasoned pork tenderloin is only the beginning of this dish with it’s warming magic, paired with a rich red wine and mushroom sauce and a serving of goat cheese sprinkled greens for that shot of flavour. Tonight’s dinner will have the aftertaste of satisfaction. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Peeled Pumpkin Pieces
1 packet
Button Mushrooms
1 packet
Goat Cheese
(Contains: Milk; )
1 sachet
Thyme
1
Baby Broccoli
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
2
Garlic
300 g
Tenderised Pork Fillet
1
Lemon
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
½ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • In a large bowl, combine tenderised pork fillet, herb & mushroom seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. • Transfer to a lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. Cover with foil. Set aside to rest for 10 minutes.
• Meanwhile, pick thyme leaves. • Cut peeled pumpkin pieces into thin wedges. • Place pumpkin on a second lined oven tray. Sprinkle over thyme, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 15-20 minutes.
• Meanwhile, halve baby broccoli lengthways. Thinly slice button mushrooms. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 2-3 minutes. • Add lemon zest and half the garlic and cook until fragrant, 1 minute. • Remove pan from heat, then add a squeeze of lemon juice and season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms until browned and softened, 6-8 minutes. • Reduce heat to medium-low, add the remaining garlic, and cook until fragrant, 1 minute. • Remove pan from heat, then add the boiling water and gravy granules, whisking, until smooth, 1 minute. Season to taste. TIP: Add a splash of water if the sauce looks too thick.
• Slice the pork tenderloin. • Divide pork, greens and pumpkin wedges between plates. • Pour mushroom gravy sauce over pork. • Crumble goat cheese over greens and pumpkin. Serve with any remaining lemon wedges. Enjoy!
