with Parmesan-roasted carrots and Brussels sprouts
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
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
A note about serious food allergies
Pork and apple is such a natural, and beautiful, combination of flavor, we can't help but find new ways to bring them together. Here, a juicy pork tenderloin is served with an apple cider beurre blanc, adding just the right amount of sweet richness. Paired with a classic Brussels-and-carrots medley that's tossed with nutty Parmesan, this meal brings that apple-and-pork goodness to the next level.
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
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
Prepare the Ingredients
Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than ping pong balls). Peel, trim, and cut carrot into 1/4" diagonal slices. Stem thyme and coarsely chop. Rinse pork tenderloin, pat dry, and season with 1/4 tsp. salt and 1/4 tsp. pepper.
Begin to Cook Vegetables
Place carrots and Brussels sprouts onto prepared baking sheet. Toss with 1 Tbsp. olive oil, half the Parmesan (reserve remaining for cooked vegetables), 1/2 tsp. salt, and 1/4 tsp. pepper and spread into a single layer on one half of baking sheet. Roast 5 minutes and remove from oven. Vegetables will finish cooking in a later step.
Sear the Pork Tenderloin
Place a medium pan over medium-high heat. Add 2 tsp. olive oil and pork to hot pan. Sear until browned on three sides, 2-3 minutes per side. Remove to other half of baking sheet with partially roasted vegetables. Reserve pan; no need to wipe clean.
Finish Pork and Vegetables
Return baking sheet to oven and roast until vegetables are browned and tender and pork reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and sprinkle remaining Parmesan and half the thyme (reserve remaining for sauce) onto vegetables. Let pork rest 5 minutes. While pork rests, make cider beurre blanc.
Make the Cider Beurre Blanc
Return pan used to sear pork to medium-high heat. Add apple cider, bring to a boil, and reduce by half, 1-3 minutes. Remove from burner, swirl in butter, and add remaining thyme. Season with 1/4 tsp. salt and a pinch of pepper.
Plate the Dish
Slice pork tenderloin into 1/2" pieces. Place roasted vegetables onto plate. Add sliced pork in front of vegetables. Spoon cider beurre blanc in front of pork.
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