Meal Kit

Apple-Glazed Pork Tenderloin

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

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

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 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

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 oz. Thyme Sprigs
  • 14 oz. Pork Tenderloin
  • 4 tsp. BBQ Spice Rub
  • ½ tsp. Cornstarch
  • 8 fl. oz. Apple Juice

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

Cooking Guidelines

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
  1. 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 1/2 tsp. salt and 1/4 tsp. pepper.

  2. 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).

  3. 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).

  4. 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 1/4 tsp. salt, a pinch of pepper, and thyme. Remove from burner. Brush 1 Tbsp. sauce over resting pork tenderloin.

  5. 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 1/4 tsp. salt. Cook 1-2 minutes, or until green beans are tender. Remove from burner.

  6. 6

    Plate the Dish

    Slice pork tenderloin into 1/2" thick slices. Place cauliflower and green beans on plate. Add sliced pork and spoon remaining sauce around pork.

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