Family Meal: 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

  • 24 oz. Carrots
  • 1 Shallot
  • 12 oz. Asparagus
  • ½ oz. Brined Green Peppercorns
  • 2 Pork Tenderloins
  • Info
    0.9 oz. Butter
  • 4 fl. oz. Sherry
  • Info
    4 tsp. Beef Demi-Glace
  • Info
    6 fl. oz. Heavy Whipping Cream
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim ends off carrots, peel, and cut into ½" pieces. Peel and mince shallot. Trim woody ends off asparagus. Drain green peppercorns. Rinse pork tenderloins, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.

  • Step 2 - Sear the Tenderloins

    Sear the Tenderloins

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and place pork tenderloins in hot pan. Sear on two sides until each side is well-browned, 3-4 minutes per side. Remove from pan, place on one side of baking sheet, and place in oven to roast, 5 minutes. Reserve pan; no need to wipe clean.

  • Step 3 - Roast the Tenderloins and Asparagus

    Roast the Tenderloins and Asparagus

    Remove baking sheet from oven, add asparagus to other half, drizzle with 1 tsp. olive oil, and season with a pinch of salt and pepper. Roast until asparagus is tender and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes. While pork roasts, make the carrot mash.

  • Step 4 - Mash the Carrots

    Mash the Carrots

    Add carrots to boiling water over high heat and cook until tender, 7-10 minutes. Drain carrots in colander and return to pot along with butter and 4 Tbsp. cream. Using a potato masher or fork, mash carrots and butter, adding cream 1 Tbsp. at a time if necessary, until fairly smooth. Season to taste with salt and pepper. Set aside and keep warm.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to sear pork to medium heat and add 1 tsp. olive oil. Add half the shallots (or more to taste if you love shallot!) and cook, stirring occasionally, 1 minute. Add sherry and bring to a boil. Boil 30 seconds, stir in green peppercorns, demi-glace, ¼ tsp. pepper, and remaining cream. Bring back to a boil and cook - watch carefully - until sauce is creamy, 2-4 minutes. Remove from burner and season to taste with salt.

  • Step 6 - Plate the Dish

    Plate the Dish

    Cut pork tenderloins into ½" slices. Divide mashed carrots and asparagus between four plates. Shingle half of each pork tenderloin on each plate in front of vegetables. Spoon sauce in front of pork.