Cortez Pork Tenderloin

with kale and butternut squash sauté

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Conquer your hunger and enjoy a new world of flavor with this pork tenderloin flavored with a smoky, aromatic blend of spices. Served atop a creamy sauce with toasted pepitas and a fresh kale and butternut squash sauté, this is a low-cal and low-carb meal that takes no prisoners.

In Your Box (serves 2)

  • 1 Pork Tenderloin
  • 1 Tbsp. Home Chef Chorizo Spice Blend
  • 8 oz. Kale
  • 1 Red Onion
  • 1 Lime
  • 1 Garlic Clove
  • ½ oz. Pepitas
  • 6 oz. Butternut Squash, Cubed
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Nutrition (per serving)

  • Calories
    545
  • Carbohydrates
    35g
  • Fat
    18g
  • Protein
    63g
  • Sodium
    232mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Small Pot

Before You Cook

  • Step 1 - Sear the Pork
    1

    Sear the Pork

    Rinse pork tenderloin, pat dry, and season with ½ tsp. salt and a pinch of pepper. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork to hot pan and sear on two sides until well-browned, 6-8 minutes. Remove tenderloin to prepared baking sheet. Wipe pan clean and reserve. Season tenderloin with spice blend (reserve ½ tsp. for sauce) and, using tongs, turn to cover in seasoning completely.

  • Step 2 - Roast Pork and Prepare Ingredients
    2

    Roast Pork and Prepare Ingredients

    Place baking sheet in oven and roast until pork tenderloin reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Remove to a cutting board and rest 5 minutes before slicing. While tenderloin roasts, stem kale and coarsely chop. Peel and halve onion. Cut halves into ½” dice. Zest lime, halve, and juice. Mince garlic.

  • Step 3 - Toast Pepitas and Cook Butternut Squash
    3

    Toast Pepitas and Cook Butternut Squash

    Return pan used to sear tenderloin to medium-high heat. Add pepitas to dry pan and toast until lightly browned and fragrant, 2-3 minutes. Remove to plate and return pan with 2 tsp. olive oil to medium-high heat (no need to wipe clean). Add butternut squash and cook, stirring occasionally, until caramelized and tender, 6-7 minutes. Transfer to a plate or bowl and reserve pan; no need to wipe clean.

  • Step 4 - Finish the Kale
    4

    Finish the Kale

    Return pan used for butternut squash to medium heat. Add 1 tsp. olive oil and onion. Cook, stirring occasionally, until onion is slightly caramelized, 4-6 minutes. Add kale, garlic, and 2 tsp. water. Cover and cook until kale is wilted and vegetables are tender, 3-4 minutes. Return butternut squash to pan and combine. Season with a pinch of salt and pepper. Remove from burner and stir in 1 Tbsp. lime juice. While vegetables cook, make sauce.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Heat a small pot over medium-high heat. Add evaporated milk, remaining spice blend, and half the lime zest (reserve remaining for garnish). Bring to a simmer, and cook, stirring often, until sauce is thick enough to coat the back of a spoon, 5-6 minutes. Season to taste with salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of kale and butternut squash sauté on a plate. Slice tenderloin into ½" slices and shingle in front of kale. Spoon sauce in front of pork and garnish pork with toasted pepitas and remaining lime zest.