Meal Kit
Apricot Almond Pork Tenderloin
with green beans
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Almonds), Milk, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
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.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 12 oz. Green Beans
- 1 Shallot
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⅗ oz. Butter
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½ oz. Slivered Almonds
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½ oz. Seasoned Croutons
- ½ fl. oz. Apple Cider Vinegar
- ½ oz. Apricot Preserves
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2 tsp. Chicken Demi-Glace Concentrate
- 1 tsp. Seasoned Salt Blend
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.
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Nutrition (per serving)
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Calories530
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Carbohydrates27g
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Net Carbs21g
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Fat25g
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Protein48g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Large Non-Stick 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
Customize It Instructions
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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.
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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.
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1 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. -
2 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. -
3 Cook the Green Beans
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add green beans, shallot, and 1/4 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. -
4 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. -
5 Finish the Dish
If desired, slice pork into 1/2" 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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