Tourtière-Spiced Pork Tenderloin with Mashed Potatoes and Green Beans
A simple Quebec-inspired meal-prep plate with roasted pork tenderloin seasoned like classic tourtière, served with creamy mashed potatoes, green beans, and a light onion pan sauce.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 10 g Butter
- 5 g Canola Oil
- 80 g Chicken broth
- 1 g Dried Thyme
- 120 g Green Bean
- 0.5 g Ground cinnamon
- 0.2 g Ground cloves
- 40 g Milk 2%
- 170 g Pork Tenderloin
- 220 g Potato
- 2 g Salt
- 60 g Yellow Onion
Instructions
- Heat the oven to 205°C. Pat the pork tenderloin dry and season it with dried thyme, cinnamon, cloves, salt, and black pepper.
- Heat canola oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until lightly browned.
- Transfer the skillet to the oven and roast until the pork is cooked through. Let it rest before slicing.
- Meanwhile, boil the potatoes in salted water until tender, then drain well.
- Mash the potatoes with milk and butter until smooth. Adjust the texture by mashing a little longer if needed.
- Steam or boil the green beans until tender-crisp, then drain.
- Place the skillet back on medium heat. Add the onion and cook until softened, then add the chicken broth and simmer to make a light pan sauce.
- Pack the sliced pork with mashed potatoes, green beans, and onion pan sauce in a meal-prep container.