Blackened Pork Tenderloin in Adobo Cream

with garlic cilantro carrots

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat

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 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 you!
A note about serious food allergies

One thing we know: “Adobo” isn't the software you edit a pdf on. However, beyond that, it's so many things: a method of food preservation, a sauce, a cooking method, a spice mix… it's a very versatile little word! Here, chipotle pepper in adobo sauce provides the ideal slightly spicy, perfectly smoky sauce that pairs with blackened pork tenderloin like a hand to a glove. Every bite brings complicated flavors into one simple idea: yummy. Tip: Easiest way to mince a shallot? Make thin slices lengthwise, then slices across.

In Your Box (serves 2)

  • 2 tsp. Blackening Seasoning
  • Info
    4 oz. Light Cream
  • ¼ oz. Cilantro
  • 2 Garlic Cloves
  • 1 Tbsp. Tomato Paste
  • 14 oz. Pork Tenderloin
  • Info
    1 Chipotle Chile in Adobo Sauce
  • 16 oz. Carrot

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
    537
  • Carbohydrates
    26g
  • Fat
    28g
  • Protein
    45g
  • Sodium
    1351mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel, trim, and cut carrots on an angle into ¼" slices. Mince garlic. Mince cilantro (no need to stem). Mince chipotle chile. Wash hands and cutting board after working with chile. Pat pork tenderloin dry, and season all over with ¼ tsp. salt and seasoning blend.

  • 2

    Cook the Pork

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork to hot pan and sear on two sides until browned, 3-4 minutes per side. Transfer pork to prepared baking sheet. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes. Rest pork 5 minutes. Reserve pan; no need to wipe clean. While pork roasts, cook carrots.

  • 3

    Cook the Carrots

    Return pan used to sear pork to medium heat and add 2 tsp. olive oil. Add carrots and ¼ tsp. salt to hot pan and stir occasionally until lightly browned, 2-3 minutes. Add ¼ cup water and cook until water is evaporated and carrots are tender, 2-3 minutes. Stir in garlic and cook until aromatic, 30-60 seconds. Remove from burner and stir in cilantro.

  • 4

    Make the Sauce

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add tomato paste and half the chipotle chile to hot pan. Stir constantly to combine, 30 seconds. Stir in cream and ¼ tsp. salt. Bring to a boil. Once boiling, stir occasionally until liquid is reduced by half, 2-3 minutes. Don't be afraid of a little steam; reducing requires heat! Taste and add more chipotle chile, if desired. Remove from burner.

  • 5

    Finish the Dish

    If desired, slice rested pork into ½" slices. Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!

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