All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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
Large Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
Halve and juice orange.
Combine cornstarch with 1½ tsp. water in a mixing bowl.
Pat pork tenderloin dry, and season all over with ¼ tsp. salt and a pinch of pepper.
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 to prepared baking sheet. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes.
Wipe pan clean and reserve.
While pork roasts, cook snap peas.
Cook the Snap Peas
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add snap peas and stir occasionally until tender, 4-5 minutes.
Stir in furikake seasoning and a pinch of salt. Remove from burner.
Make the Sauce
Stir cornstarch-water mixture and combine with orange juice.
Return pan used to sear pork tenderloin to medium heat.
Add orange juice-cornstarch mixture, ponzu, and honey to hot pan. Stir until sauce is thickened, 30-60 seconds.
Remove from burner. Swirl in butter.
Add cooked pork tenderloin and turn to coat.
Finish the Dish
Slice pork tenderloin into ¼" slices.
Plate dish as pictured on front of card, drizzling sauce over pork slices. Bon appétit!
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