All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Pork tenderloin with BBQ sauce is always a good idea. But pork tenderloin paired with jalapeño cornbread, green beans, and an Alabama-style white BBQ sauce is downright inspired. Take your BBQ to a whole ’nother level with this unique dish that you can enjoy year round!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Small Oven-Safe Casserole Dish
Grill Pan or Outdoor Grill
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Lightly coat a casserole dish or small cast iron skillet with cooking spray for cornbread. Thoroughly rinse produce and pat dry. Stem, core, and mince jalapeño. Mince garlic. Trim green beans. Rinse pork tenderloin and pat dry.
Make the Cornbread
In a mixing bowl, combine corn bread mix, jalapeño (to taste), egg, milk, and a pinch of salt and pepper. Pour batter into the prepared casserole dish and bake for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out dry and clean. Allow to rest for 5 minutes.
Grill the Tenderloin
Season pork with a pinch of salt and pepper. Heat an outdoor grill or grill pan over medium-high heat and lightly coat with cooking spray. Grill pork for 4-5 minutes on each side, or until golden brown. Transfer pork to baking sheet and roast for 10-12 minutes, or until internal temperature reaches a minimum of 145 degrees. Transfer to cutting board and allow to rest for 5 minutes before slicing.
Make the White BBQ Sauce
Combine mayonnaise, apple cider vinegar, garlic, mustard, 1 Tbsp. water, and ½ tsp. of black pepper in a mixing bowl. Refrigerate until plating. You'll find lots of regional BBQ styles scattered across the states, but one of the most unique is the use of white BBQ sauce in Alabama. Invented by Big Bob Gibson, this tangy condiment is great with chicken and pork.
Cook the Green Beans
Heat a medium pan over medium-high heat. Add 1 tsp. olive oil, green beans, and ¼ cup water to the pan, cover and cook for 3-4 minutes, or until bright green. Uncover and cook another 1-2 minutes, or until tender. Season with a pinch of salt and pepper and set aside.
Plate the Dish
Spoon some white BBQ sauce on the plate. Cut pork tenderloin into ½" thick slices and arrange over the sauce. Arrange a slice of cornbread and a serving of green beans on the plate. Serve additional sauce on the side.
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