with Creamy Mash and Garlicky Broccoli
Shallot gravy is the star of this weeknight pork roast dinner, taking juicy pork tenderloin, creamy mash and garlicky broccoli to another level. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Chicken breast • Broccoli • Shallot • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Broccoli
227 g
Russet Potato
2 unit(s)
Garlic Salt
2 g
Shallot
2 unit(s)
Gravy Spice Blend
20 g
Chicken Broth Concentrate
2 unit(s)
Oil*
2 tbsp
Butter*
3 tbsp
Pepper*
0.25 tsp
Salt*
0.25 tsp
Milk*
3 tbsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Pat pork dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear for 4-6 min, turning occasionally, until golden.
- Transfer pork to a parchment-lined baking sheet.
- Roast pork in the middle of the oven for 12-14 min, until cooked through.**
- Meanwhile, remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Meanwhile, peel, then cut shallots into 1/4-inch slices.
- Cut broccoli into bite-sized pieces.
- Heat the same pan (from step 1) over medium-high.
- When hot, add broccoli and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until broccoli is tender-crisp and water has evaporated.
- Add 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Cook for 1 min, stirring often, until fragrant.
- Transfer broccoli to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook for 2-3 min, stirring often, until softened.
- Season with salt and pepper.
- To the pan with shallots, add Gravy Spice Blend, broth concentrate and 1 cup (2 cups) water.
- Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 2-5 min, stirring often, until sauce thickens slightly.
- To the pan, add any juices from pork. Stir to combine.
- Season with salt and pepper.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, if you like.
- When pork is done, transfer to a cutting board to rest for 3-5 min, then thinly slice.
- Divide broccoli, mashed potatoes and pork between plates.
- Spoon shallot gravy over pork.
800
kcal
Calories
38
g
Fat
14
g
Saturated Fat
68
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
50
g
Protein
175
mg
Cholesterol
1200
mg
Sodium
1
g
Trans Fat
2150
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
