Cider Beurre Blanc Pork Tenderloin
with Parmesan-roasted carrots and Brussels sprouts
Prep & Cook Time: 35-45 min.
Difficulty Level: Easy
Spice Level: Not Spicy
Cook Within: 6 days
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.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 12 oz. Carrot
- 8 oz. Brussels Sprouts
- 2 fl. oz. Apple Cider
- 3 oz. Thyme Sprigs
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) MOxw45qr
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Medium 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
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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