with BBQ-rubbed cauliflower, caramelized shallots, and green beans
Prep & Cook Time:35-45 min.
Cook Within:6 days
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
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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.
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
Large 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
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.
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).
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).
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.
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.
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.
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