Meal Kit

Citrus Glazed Pork Tenderloin

with furikake sugar snap peas

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 fl. oz. Ponzu with Lime
  • 1½ tsp. Cornstarch
  • ½ fl. oz. Honey
  • 2 tsp. Furikake Seasoning
  • Info
    ⅗ oz. Butter
  • 12 oz. Snap Peas
  • 14 oz. Pork Tenderloin
  • 1 Navel Orange

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 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
  1. 1

    Prepare Ingredients

    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.

  2. 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 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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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