Apple Butter Pork Tenderloin

with roasted beets and carrots

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

There's a reason that pictures and drawings of pigs roasting often show a tart apple between the poor swine's gums; pork and apple just go together. We could probably delve into the chemistry of why, with a few spreadsheets and charts, but for what? You can taste the goodness for yourself, with the apple butter and pork medallions seasoned with cinnamon and chipotle tangoing on your tongue. Roast beets and carrots garnished with tangy goat cheese only enhance the flavors, sealing the argument that pork and apple deserve their dynamic duo reputation. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • 8 oz. Carrot
  • 8 oz. Red Beet
  • 14 oz. Pork Tenderloin
  • 1 Tbsp. Chipotle Cinnamon Seasoning
  • 4 oz. Applesauce
  • Info
    1 oz. Butter
  • Info
    1 oz. Goat Cheese

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.

  • Nutrition (per serving)

  • Calories
    500
  • Carbohydrates
    20g
  • Fat
    26g
  • Protein
    46g
  • Sodium
    1512mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel, trim, and quarter carrot lengthwise. Cut quarters into ½" pieces. Trim ends off beet, peel, and cut into ½" dice. Pat pork tenderloin dry.

  • 2

    Start the Vegetables

    Place beet on prepared baking sheet and toss with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven, 10 minutes. Once roasted, carefully move beets to one side of baking sheet. Place carrot next to beets and toss with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread beet and carrot into a single layer on their sides. Roast, 8 minutes. Remove from oven. Vegetables will finish cooking in a later step. While vegetables roast, sear tenderloin.

  • 3

    Cook Pork Tenderloin and Finish Vegetables

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork tenderloin to hot pan and sear on two sides until browned, 3-4 minutes per side. Carefully, move vegetables to one side of baking sheet. Transfer pork to empty side of baking sheet and season all over with chipotle cinnamon seasoning. Roast until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes. Rest roasted pork 5 minutes, then slice into ½" slices. Wipe pan clean and reserve.

  • 4

    Make the Apple Butter

    Add applesauce to pan used to sear pork and place over medium-high heat. Stir constantly until heated through, 1-2 minutes. Remove from burner. Stir in butter until completely melted.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing vegetables with goat cheese (breaking it up with your hands if needed) and serving pork slices on apple butter. Bon appétit!

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