Sweet Apple Pork Tenderloin with Cauliflower Mash and Snap Peas Recipe

December 13, 2021

Get a fork full of this! The Sweet Pork Tenderloin and Apples with Cauliflower Mash and Snap Peas is a quick and delicious meal. This easy recipe pairs the tenderness of pork loins and fruity apples. You also sneak in a few extra veggies with mashed cauliflower in your potatoes and sweet snap peas. Find all the ingredients with some delectable deals, this week at Fresh.


Sweet Apple Pork Tenderloin with Cauliflower Mash and Snap Peas


  • Prep: 10 mins
  • Cook: 35 mins
  • Total: 45 mins
  • Servings: 4 servings

Nutrition Facts (per serving)

  • 600 Calories
  • 20g Fat
  • 8g Carbs
  • 31g Protein


  • 24 oz Yukon Gold Potatoes
  • 10 oz. Cauliflower Florets ($2.99 Fresh Cauliflower, this week at Fresh)
  • 24 oz. Pork Tenderloin ($5.99 Smithfield Boneless Pork Loin Fillets, this week at Fresh)
  • 12 oz. Sugar Snap Peas
  • 2 Gala Apples ($1.49 Gala Apples, this week at Fresh)
  • 0.5 tsp. Dried Thyme
  • 0.85 Chicken Stock Concentrate
  • 2 tbsp. Oil
  • 4 tbsp. Butter (2/$5 Our Family Butter, this week at Fresh)



  1. Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1-inch cubes. Place potatoes and half the cauliflower in a large pot with a pinch of salt and enough water to cover by 1 inch (we sent more cauliflower than needed). Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to pot.
  2. Meanwhile, heat a drizzle of oil in a large pan over high heat. Season pork all over with salt, pepper, and ½ tsp thyme. Add to pan and cook, turning, until browned all over, 8-10 minutes.
  3. Trim tough ends and strings from snap peas. Once pork has browned, transfer to a baking sheet, placing toward one side. Add snap peas to other side and toss with a drizzle of oil and pinch of salt and pepper. Roast in oven until pork is cooked to desired doneness and snap peas are tender, 10-12 minutes.
  4. Halve and remove core from apple, then chop into ½-inch cubes. Melt 1 TBSP butter with a drizzle of oil in same pan over medium heat. Add apple and cook until golden, 5-7 minutes, tossing occasionally. Season with salt and pepper. Stir in stock concentrate and ½ cup water. Increase heat to medium high and cook until apple is tender and sauce is thick, 3-4 minutes.
  5. ​​Add 1 TBSP butter to pot with potatoes and cauliflower. (TIP: If potatoes and cauliflower have cooled, reheat briefly over low heat.) Toss to melt butter. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
  6. Slice pork into medallions. Divide cauliflower mash and snap peas between plates, then top with pork. Spoon pan sauce over pork, making sure to include apple pieces.