Meal Kit
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
Chef
Sarah Thomsen
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
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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.
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Nutrition (per serving) o30lVB30
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Calories530
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Carbohydrates26g
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Fat28g
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Protein44g
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Sodium1370mg
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
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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.
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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.
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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.
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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 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 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 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 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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