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
Chef
Scott Gorsky
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
- 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
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5 fl. oz. Canned Evaporated Whole Milk
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.
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Nutrition (per serving)
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Calories480
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Carbohydrates37g
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Fat14g
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Protein54g
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Sodium236mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Small Pot
Before You Cook
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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.
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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.
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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.
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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.
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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.
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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.
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