Oven-Ready
Premium
Balsamic Fig-Glazed Pork Tenderloin
with rosemary butternut squash
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Tree Nuts (Walnuts), Milk
-
Under %{max_calories} calories
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- 12 oz. Pork Tenderloin Medallions
- 1 fl. oz. Balsamic Glaze
-
-
- 1 Tbsp. Fig Spread
- 1 tsp. Garlic Pepper
- 1 Rosemary Sprig
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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) EOdmNJ3G
-
Calories510
-
Carbohydrates40g
-
Net Carbs33g
-
Fat22g
-
Protein43g
-
Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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
-
Bake the Butternut Squash
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Stem and mince rosemary.In one provided tray, combine butternut squash, 1 tsp. rosemary, 2 tsp. olive oil, garlic salt, and 1/4 tsp. pepper.Bake uncovered in hot oven until starting to brown, 20-25 minutes.While butternut squash bakes, continue recipe. -
Sear the Pork
Spray second provided tray with cooking spray.
Pat pork dry and season with garlic pepper and 1/4 tsp. salt.If you receive a whole tenderloin, pat dry, then slice into medallions, 3/4"-thick.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add pork to hot pan and sear on one side, 2 minutes.Remove from burner. Transfer pork to second prepared tray, seared side up. -
Bake the Meal
Bake pork uncovered in hot oven until it reaches a minimum internal temperature of 145 degrees, 5-6 minutes.
In a mixing bowl, combine balsamic glaze, a pinch of salt, red pepper flakes (to taste), and fig spread.Coarsely crush walnuts in bag.Carefully remove both trays from oven. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.To serve, top pork with balsamic-fig sauce and garnish butternut squash with cheese and walnuts. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.