Meal Kit

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

Contains: Milk

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!
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  • Under %{max_calories} calories
    Under 35g carbs

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
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    0.9 oz. Butter

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium 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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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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