Apple-Glazed Pork Tenderloin

with BBQ-rubbed cauliflower, caramelized shallots, and green beans

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

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A note about serious food allergies

Pork and apples go together like PB and J, Sonny and Crockett, and a horse and carriage! A sweet and savory apple juice reduction forms the sauce for this roasted pork tenderloin. Next to roasted cauliflower with a zesty BBQ rub, we think you'll agree that these flavors are a match made in culinary heaven.

In Your Box (serves 2)

  • 1 Cauliflower Head
  • 5 oz. Green Beans
  • 1 Shallot
  • 2 Thyme Sprigs
  • 1 Pork Tenderloin
  • 4 tsp. BBQ Spice Rub
  • ½ tsp. Cornstarch
  • 8 fl. oz. Apple Juice
  • Nutrition (per serving)

  • Calories
    422
  • Carbohydrates
    32g
  • Fat
    13g
  • Protein
    47g
  • Sodium
    805mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Remove leaves from cauliflower head, core, and cut into even, bite-sized florets. Trim ends off green beans. Peel and halve shallot. Slice into thin strips (julienne). Stem and mince thyme. Rinse pork tenderloin, pat dry, and season all sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Begin to Roast the Cauliflower
    2

    Begin to Roast the Cauliflower

    Place cauliflower on prepared baking sheet. Drizzle with 2 tsp. olive oil and BBQ rub. Toss to coat and spread into a single layer, leaving room on one side to add pork tenderloin later. Bake 7 minutes and remove from oven (cauliflower will finish cooking later).

  • Step 3 - Sear and Roast Tenderloin
    3

    Sear and Roast Tenderloin

    While cauliflower cooks, place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork tenderloin to hot pan. Sear on two sides, 2-3 minutes per side, or until each side is lightly browned. Remove pan from burner and transfer pork to baking sheet after cauliflower roasts 7 minutes. Roast an additional 8-10 minutes, or until cauliflower is tender and browned, and pork reaches a minimum internal temperature of 145 degrees. Remove from oven and let pork rest 3-5 minutes. Reserve pan (no need to wipe clean).

  • Step 4 - Caramelize Shallots and Make Sauce
    4

    Caramelize Shallots and Make Sauce

    While pork cooks, return pan used to cook pork to medium heat. Add 1 tsp. olive oil and shallots to hot pan. Cook, stirring occasionally, 4-8 minutes, or until tender and caramelized. Transfer half the caramelized shallots to a plate. Combine cornstarch and apple juice in a small bowl and add mixture to pan with remaining shallots. Bring to a boil while stirring. Reduce heat to a simmer and cook 4-7 minutes, or until just thinner than honey. Season with ¼ tsp. salt, a pinch of pepper, and thyme. Remove from burner. Brush 1 Tbsp. sauce over resting pork tenderloin.

  • Step 5 - Cook the Green Beans
    5

    Cook the Green Beans

    Place a medium pan over medium-high heat. Add 1 tsp. olive oil and green beans to hot pan. Cook 3 minutes, or until green beans are lightly browned and bright green. Add remaining caramelized shallots and ¼ tsp. salt. Cook 1-2 minutes, or until green beans are tender. Remove from burner.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Slice pork tenderloin into ½" thick slices. Place cauliflower and green beans on plate. Add sliced pork and spoon remaining sauce around pork.