Meal Kit

Cortez Pork Tenderloin

with kale and butternut squash sauté

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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 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

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)

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

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
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Small Pot

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

    Sear the Pork

    Rinse pork tenderloin, pat dry, and season with 1/2 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 1/2 tsp. for sauce) and, using tongs, turn to cover in seasoning completely.

  2. 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 1/2” dice. Zest lime, halve, and juice. Mince garlic.

  3. 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.

  4. 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.

  5. 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.

  6. 6

    Plate the Dish

    Place a serving of kale and butternut squash sauté on a plate. Slice tenderloin into 1/2" slices and shingle in front of kale. Spoon sauce in front of pork and garnish pork with toasted pepitas and remaining lime zest.

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