Meal Kit

Blackened Pork Tenderloin in Adobo Cream

with garlic cilantro carrots

Prep & Cook Time: 40-50 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 6 days

Contains: Milk

  • Under %{max_calories} calories
    Under 35g carbs
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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.

In Your Box (serves 2)

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

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
    530
  • Carbohydrates
    26g
  • Net Carbs
    20g
  • Fat
    28g
  • Protein
    44g
  • Sodium
    1370mg

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

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

  • 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, 2-3 minutes per side, then roasting 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, 2-3 minutes per side, then roasting ribeye reaches a minimum internal temperature of 145 degrees, 5-7 minutes. Halve to serve.

  • If using steaks, pat dry and season both sides with 1/4 tsp. salt and seasoning blend. Follow same instructions as pork tenderloin in Step 2, searing, 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 7-9 minutes.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot on an angle into 1/4" slices.

    Mince cilantro (no need to stem).

    Mince garlic.

    Mince chipotle pepper. Wash hands and cutting board after working with pepper.

    Pat pork tenderloin dry, and season all over with 1/4 tsp. salt and seasoning blend.

  2. 2

    Roast 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 roasted pork 5 minutes.

    While pork roasts, cook carrot.

  3. 3

    Cook the Carrot

    Return pan used to sear pork to medium heat and add 2 tsp. olive oil. Add carrot and 1/4 tsp. salt to hot pan. Stir occasionally until lightly browned, 2-3 minutes.

    Add 1/4 cup water. Cook until water is evaporated and carrots are tender, 3-4 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.

  4. 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 pepper to hot pan. Stir constantly until combined, 30 seconds.

    Stir in cream and 1/4 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 pepper, if desired. Remove from burner.

  5. 5

    Finish the Dish

    If desired, slice rested pork tenderloin into 1/2" slices.

    Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!

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