Meal Kit

Classic French Green Peppercorn Pork Tenderloin

with mashed carrots and roasted asparagus

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

  • Under 625 calories
    Under 35g carbs
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!
A note about serious food allergies

This meal is your ticket to a quaint bistro in the countryside of France. A creamy demi-glace sauce studded with shallots and briny green peppercorns accent tender pork perfectly. Savory mashed carrots and roasted asparagus provide hearty and delicious sides.

In Your Box (serves 2)

  • 14 oz. Pork Tenderloin
  • 8 oz. Carrot
  • 8 oz. Asparagus
  • Info
    4 oz. Light Cream
  • 1 Shallot
  • 2 fl. oz. Sherry
  • Info
    ⅗ oz. Butter
  • Info
    2 tsp. Natural Beef Flavor Demi-Glace Concentrate
  • ¼ oz. Brined Green Peppercorns
Contains: Sulfites
Food intolerance information

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 Small Pot
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Colander

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

    Peel, trim, and cut carrot into 1/2" pieces.

    Peel and mince shallot.

    Trim woody ends off asparagus.

    Drain green peppercorns.

    Pat pork tenderloin dry, and season all over with 1/2 tsp. salt and a pinch of pepper.

  2. 2

    Sear the Pork Tenderloin

    Place a medium non-stick pan over medium-high heat.

    Add 1 tsp. olive oil and pork tenderloin to hot pan. Sear until well-browned on two sides, 2-3 minutes per side.

    Transfer pork tenderloin to one side of prepared baking sheet.

    Reserve pan; no need to wipe clean.

  3. 3

    Finish the Pork Tenderloin and Asparagus

    Add asparagus to empty half of baking sheet. Spray asparagus with cooking spray and season with a pinch of salt and pepper. Spread into a single layer on their half of baking sheet.

    Roast in hot oven until asparagus is tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 12-15 minutes.

    Rest pork at least 5 minutes, then cut into 1/2" slices.

    While pork roasts, make carrot mash.

  4. 4

    Mash the Carrot

    Add carrot to boiling water and cook until tender, 10-12 minutes.

    Drain carrot in a colander and return to pot. Add butter and mash until fairly smooth. Season with 1/4 tsp. salt and a pinch of pepper.

    Set aside and keep warm.

  5. 5

    Make the Sauce

    Return pan used to sear pork to medium heat and add 1 tsp. olive oil. Add half the shallot (or more, if you love shallot) to hot pan and stir occasionally, 1 minute.

    Add sherry and bring to a boil. Boil, 30 seconds.

    Stir in cream, green peppercorns, demi-glace, and 1/4 tsp. pepper. Return to a boil and stir constantly until creamy, 1-2 minutes.

    Remove from burner and season with a pinch of salt.

    Plate dish as pictured on front of card, shingling pork over sauce. Bon appétit!

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