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
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.
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
Medium 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 chicken breasts, pat dry and season both sides with 1/4 tsp. salt and seasoning blend. Follow same instructions as pork tenderloin in Step 2, searing chicken until browned, 2-3 minutes per side. Roast in hot oven until chicken reaches minimum internal temperature, 10-12 minutes.
If using ribeye, pat dry and season both sides with 1/4 tsp. salt and seasoning blend. Follow same instructions as pork tenderloin in Step 2, searing until browned, 2-3 minutes per side. Roast in hot oven until ribeye reaches a minimum internal temperature of 145 degrees, 5-7 minutes. Halve to serve.
Prepare the Ingredients
Peel, trim, and cut carrot on an angle into ¼" slices.
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.
Cook the Pork Tenderloin
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork tenderloin to hot pan and sear on two “sides” until browned, 3-4 minutes per side.
Transfer pork to prepared baking sheet. Reserve pan; no need to wipe clean.
Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes.
Rest pork 5 minutes.
While pork roasts, cook carrots.
Cook the Carrots
Return pan used to sear pork to medium heat and add 2 tsp. olive oil. Add carrot 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.
If carrot needs more time, add 1 tsp. olive oil and cook, 3-5 minutes.
Stir in garlic and cook until aromatic, 30-60 seconds.
Remove from burner and stir in cilantro.
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 until combined, 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!
Carefully, taste and add more chipotle chile, if desired.
Remove from burner.
Finish the Dish
If desired, slice rested pork tenderloin into ½" slices.
Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!
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