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
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!)
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
Medium Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using chicken, pat dry and season with seasoning blend. In Step 2, roast beet, 10 minutes, then roast beet and carrot together until tender, 18-20 minutes. While vegetables roast, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.
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.
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.
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 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.
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.
Finish the Dish
Plate dish as pictured on front of card, placing pork slices on apple butter and garnishing vegetables with goat cheese (breaking it up with your hands if needed). Bon appétit!
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