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Pork Tenderloin Medallions with Maple-Balsamic Glaze Rosemary-Garlic Mashed Potatoes and Roasted Broccoli 2018-05-30 https://www.metro.ca/userfiles/image/recipes/medaillons-filet-de-porc-sauce-erable-balsamique-patates-pilees-brocoli-roti-10817.jpg PT35M PT25M PT1H00M

Preheat the oven to 425°FCut the broccoli into florets.Toss broccoli in 1/2 of the olive oil and season with salt and Pepper.Spread the broccoli onto a baking sheet lined with parchment paper and roast for 15-20 minutes.Heat the remaining 1/2 of the olive oil in a pan over medium-high heat.Season pork with salt and pepper and sear 2-3 minutes a side.Remove from heat and place in the oven along with broccoli and bake for 10-15 minutes or until internal temperature reads 160°.Remove from oven and let it rest for 5 minutes before slicing.Prepare the potatoes.Bring a large pot of salted water to a boil.Peel the potatoes and cut into small cubes.Cook potatoes in the water until tender, about 15-20 minutes.Combine the maple syrup and vinegar in the same saucepan used for the pork.Bring to a boil over high heat and boil for 3-5 minutes, until the mixture has reduced.Turn off the heat and whisk in the mustard. Reserve.Slice pork into equal pieces. Reserve.Finely chop rosemary.Drain potatoes, return them to the pot and mash potatoes with the milk, butter, garlic powder, rosemary, salt and pepper.Pour the reserved maple-balsamic sauce over pork and serve pork slices on mashed potatoes with roasted broccoli.Source: Missfresh.com

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2 Tbsp. (30 mL) butter 1/2 broccoli 1 pork tenderloin 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) milk 2 tsp. (10 mL) Dijon mustard 485 g Yukon Gold potato 1/2 tsp. (2 1/2 mL) garlic powder 4 g rosemary 1/4 cup (60 mL) maple syrup 3 Tbsp. (45 mL) balsamic vinegar

Pork Tenderloin Medallions with Maple-Balsamic Glaze Rosemary-Garlic Mashed Potatoes and Roasted Broccoli

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servings

0:35

Preparation

0:25

COOKING

1:00

TOTAL TIME

Imprimer ma sélection

Ingredients

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2 Tbsp.
(30 mL)
butter

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250 g, SALTED

1/2

broccoli

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GRAPE TOMATOES

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283 g, PRODUCT OF ONTARIO BROCCOLI CROWNS PRODUCT OF U.S.A. MINI CUCUMBERS 397 g, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

1

pork tenderloin

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15.41/kg

2 Tbsp.
(30 mL)
olive oil

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1 L

2 Tbsp.
(30 mL)
milk

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2 L, SELECTED VARIETIES

SAVE $1.00

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2 L SELECTED VARIETIES

2 tsp.
(10 mL)
Dijon mustard

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250 ml SELECTED VARIETIES

SELECTION KETCHUP

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1 L OR MUSTARD 550 ml

485 g

Yukon Gold potato

1/2 tsp.
(2 1/2 mL)
garlic powder

4 g

rosemary

1/4 cup
(60 mL)
maple syrup

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375 ml

3 Tbsp.
(45 mL)
balsamic vinegar

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2.5 L SELECTED VARIETIES

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Preparation

Preheat the oven to 425°F

Cut the broccoli into florets.

Toss broccoli in 1/2 of the olive oil and season with salt and Pepper.

Spread the broccoli onto a baking sheet lined with parchment paper and roast for 15-20 minutes.

Heat the remaining 1/2 of the olive oil in a pan over medium-high heat.

Season pork with salt and pepper and sear 2-3 minutes a side.

Remove from heat and place in the oven along with broccoli and bake for 10-15 minutes or until internal temperature reads 160°.

Remove from oven and let it rest for 5 minutes before slicing.

Prepare the potatoes.

Bring a large pot of salted water to a boil.

Peel the potatoes and cut into small cubes.

Cook potatoes in the water until tender, about 15-20 minutes.

Combine the maple syrup and vinegar in the same saucepan used for the pork.

Bring to a boil over high heat and boil for 3-5 minutes, until the mixture has reduced.

Turn off the heat and whisk in the mustard. Reserve.

Slice pork into equal pieces. Reserve.

Finely chop rosemary.

Drain potatoes, return them to the pot and mash potatoes with the milk, butter, garlic powder, rosemary, salt and pepper.

Pour the reserved maple-balsamic sauce over pork and serve pork slices on mashed potatoes with roasted broccoli.

Source: Missfresh.com

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