Meal Kit

Fennel and Thyme Crusted Pork Tenderloin

With Oven-Roasted Brussels Sprouts and White Balsamic Peperonata

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

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

Here, in the Home Chef laboratories, we've been able to combine the warmth of a loved one's embrace, the satisfaction of a home cooked meal, and the excitement of discovering new flavors, into one awesomely delicious dish. Fragrant fennel and savory thyme accent pork tenderloin perfectly while caramelized Brussels sprouts and sweet peperonata provide hearty sides worthy of sharing this plate.

In Your Box (serves 2)

  • 1½ Tbsp. Fennel Seed
  • 6 oz. Thyme Sprigs
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 6 oz. Brussels Sprouts
  • 1 Red Onion
  • 2 Garlic Cloves
  • 14 oz. Pork Tenderloin
  • ½ fl. oz. White Balsamic Vinegar
  • 2 fl. oz. Tomato Sauce

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
  • 2 Baking Sheets
  • 1 Mixing Bowl
  • 2 Medium Pans

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

    Prepare the Ingredients

    Arrange oven racks in the upper and lower thirds and preheat to 400 degrees. Thoroughly rinse produce and pat dry. Crush fennel seeds with the bottom of a heavy pan. Reserve half of thyme sprigs for garnish and pull leaves from other half. Halve Brussels sprouts. Mince garlic. Thinly slice onion. Stem, core and slice red and yellow bell peppers into strips (julienne).

  2. 2

    Cook the Brussel Sprouts

    Line two baking trays with foil and coat lightly with cooking spray or use two non-stick baking trays. Arrange Brussels sprouts in a single layer, drizzle with olive oil, and toss to coat. Season with a pinch salt and pepper. Bake on upper rack for 15 minutes, or until browned on the outside and tender inside. In a separate small bowl, combine thyme leaves, fennel seeds, 1 tsp. of salt, and a pinch of pepper.

  3. 3

    Cook the Pork Tenderloin

    Preheat a medium pan over medium heat and add 1 tsp. of olive oil. Set aside 1 tsp. of fennel-thyme mixture and season the tenderloin liberally with remaining seasoning. Brown tenderloin on all sides, about 1 minute each side. Transfer to a baking sheet and place in oven on lower rack. Cook for 16-18 minutes or until internal temperature reaches 140 degrees. Let rest on a cutting board and tent with foil.

  4. 4

    Make the Peperonata

    Heat 1 tsp. of olive oil in a medium pan over medium-high heat. Add sliced onion. Cook for 2-3 minutes until just beginning to soften, and add bell peppers, garlic, and reserved 1 tsp. fennel-thyme mixture. Cook 3-4 minutes and add vinegar and tomato sauce. When mixture begins to simmer, reduce heat to low and continue cooking 8 more minutes until all the vegetable are softened and sauce begins to thicken.

  5. 5

    Slice the Tenderloin

    Slice the pork tenderloin into ½" slices.

  6. 6

    Plate the Dish

    Divide the roasted Brussels sprouts in the center of the plate and shingle the pork tenderloin slices in front. Spoon the peperonata generously on top of the pork and garnish with reserved thyme sprigs.

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