Classic French Green Peppercorn Pork Tenderloin

with mashed carrots and roasted asparagus

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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)

  • 8 oz. Carrot
  • 1 Shallot
  • 8 oz. Asparagus
  • ¼ oz. Brined Green Peppercorns
  • 1 Pork Tenderloin
  • Info
    ⅗ oz. Butter
  • 2 fl. oz. Sherry
  • Info
    2 tsp. Beef Demi-Glace
  • Info
    4 fl. oz. Light Cream
  • Nutrition (per serving)

  • Calories
    577
  • Carbohydrates
    23g
  • Fat
    35g
  • Protein
    43g
  • Sodium
    1706mg

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

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ½" pieces. Peel and mince shallot. Trim woody ends off asparagus. Drain green peppercorns. Pat pork tenderloin dry, and season all over with ½ tsp. salt and a pinch of pepper.

  • Step 2 - Sear the Pork Tenderloin
    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.

  • Step 3 - Finish the Pork Tenderloin and Asparagus
    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 ½" slices. While pork roasts, make carrot mash.

  • Step 4 - Mash the Carrot
    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 ¼ tsp. salt and a pinch of pepper. Set aside and keep warm.

  • Step 5 - Make the Sauce
    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 ¼ 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!