Meal Kit
Blackened Pork Tenderloin in Adobo Cream
with garlic cilantro carrots
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
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. Tip: Easiest way to mince a shallot? Make thin slices lengthwise, then slices across.
In Your Box (serves 2)
- 16 oz. Carrot
- 14 oz. Pork Tenderloin
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4 oz. Light Cream
- 1 Tbsp. Tomato Paste
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 2 tsp. Blackening Seasoning
- 1 Chipotle Chile in Adobo Sauce
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)
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Calories540
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Carbohydrates26g
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Net Carbs20g
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Fat28g
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Protein45g
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Sodium1350mg
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 chicken until browned, 2-3 minutes per side. Roast in hot oven 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 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.
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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 chile. Wash hands and cutting board after working with chile.Pat pork tenderloin dry, and season all over with 1/4 tsp. salt and seasoning blend. -
2 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. -
3 Cook the Carrots
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 and stir occasionally until lightly browned, 2-3 minutes.
Add 1/4 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. -
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 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 chile, 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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