Roast Pork Tenderloin & Cherry Gravy
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Roast Pork Tenderloin & Cherry Gravy

Roast Pork Tenderloin & Cherry Gravy

with Golden Potatoes, Pumpkin & Brussels Sprout Salad

Get ready to elevate your dining experience with this mouthwatering feast. Succulent pork tenderloin is roasted to juicy perfection and paired with a luscious cherry gravy for a sweet and tangy twist. A medley of delicious sides act as the real cherry on top - who could ask for more!

This recipe is under 650kcal per serving.

We’ve replaced the rainbow carrots in this recipe with peeled pumpkin pieces due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Under 650kcal
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time


Serving amount



1 packet

Brussels Sprouts

1 packet

peeled pumpkin pieces

1 packet

Tenderised Pork Fillet

1 sachet

Aussie Spice Blend



1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 sachet

Gravy Granules

(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )

1 packet

Cherry Sauce

Not included in your delivery

olive oil

½ cup

boiling water


Nutrition Values

Energy (kJ)2446 kJ
Fat15 g
of which saturates5.4 g
Carbohydrate63.3 g
of which sugars41.2 g
Dietary Fibre13.1 g
Protein42.5 g
Sodium1662 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Paper
Baking Tray
Large Frying Pan



• Preheat oven to 240°C/220°C. Boil the kettle. • Cut potato into large chunks. • Halve Brussels sprouts. • In a medium bowl, combine tenderised pork fillet, Aussie spice blend, a pinch of salt and a drizzle of olive oil.


• Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 25-30 minutes. • When potatoes have 15 minutes remaining, add peeled pumpkin pieces to the tray. Return to the over for a futher 15 minutes.


• Meanwhile, 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 one side of a lined oven tray. • Place Brussels Sprouts on the tray with the pork. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange cut side down. • Roast for 16-18 minutes for medium, or until cooked to your liking. • Cover pork with foil. Set aside to rest for 10 minutes.


• Boil the kettle. Slice lemon into wedges. • Wipe out and return frying pan to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • When the Brussels sprouts are done, transfer to a second medium bowl. Add mixed salad leaves, grated parmesan cheese, almonds, a squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.


• In a third medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Add cherry sauce and pork resting juices, then stir to combine. Season and set aside.


• Slice pork. • Bring everything to the table. Help yourself to some pork tenderloin, cherry gravy, roasted veggies and Brussels sprout salad. Enjoy!