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
Apricot almond awesome? Apricot almond amazing? There are so many alliterative ways we can go with a meal that marries that subtle sweetness of apricot with the natural nutty almond flavor. Pour that sauce over porcine protein and you have a meal so sublime, so satisfying, it'll be hard to stop supping. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
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
Customize It Instructions
If using wild salmon, pat dry and season flesh side with half the seasoned salt. Follow same instruction as pork tenderloin in Step 2, searing on flesh-side, 2-4 minutes, then roasting in hot oven until salmon reaches minimum internal temperature, 6-8 minutes. Use remaining seasoned salt on the green beans.
If using chicken, follow same instructions as pork tenderloin in Steps 1 and 2, searing on both sides until browned, 2-3 minutes. Then roast until chicken reaches minimum internal temperature, 10-12 minutes.
Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Trim ends off green beans.
Coarsely chop almonds.
Coarsely crush croutons.
Pat pork tenderloin dry, and season all over with seasoned salt.
Roast the Pork Tenderloin
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork tenderloin in hot pan and sear on two sides until browned, 3-4 minutes per side.
Transfer pork tenderloin to prepared baking sheet. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 16-18 minutes.
Reserve pan; no need to wipe clean.
While pork roasts, cook vegetables.
Cook the Green Beans
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add green beans, shallot, and ¼ tsp. salt to hot pan and stir occasionally until tender, 8-10 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Remove from burner.
Make the Sauce
Return pan used to cook pork to medium heat.
Add apple cider vinegar, demi-glace, and apricot preserves to hot pan and stir to combine. Bring to a simmer. Once simmering, stir until slightly thickened, 1-2 minutes.
Remove from burner and stir in butter and almonds until combined.
Finish the Dish
If desired, slice pork into ½" slices.
Plate dish as pictured on front of card, spooning sauce over pork and garnishing green beans with croutons. Bon appétit!
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