Meal Kit

Fresh Mango Pork Tenderloin

with corn and pepita salad

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

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 recipe cards and 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

In Your Box (serves 2)

  • 1 Shallot
  • 1 Red Fresno Chile
  • 1 Lime
  • ¼ oz. Cilantro (.25 oz)
  • 1 Romaine Heart
  • 1 Ear of Corn
  • 14 oz. Pork Tenderloin
  • 1 Mango
  • ½ oz. Pepitas

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
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Grill Pan or Outdoor Grill

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

    Prepare the Ingredients

    Peel and halve shallot. Slice one half into very thin rounds and mince the other half. Slice thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Zest lime, halve, and juice. Mince cilantro. Hold romaine head at root end and chop coarsely. Shuck corn, rinse, and carefully remove kernels from cob. On a separate cutting board, slice tenderloin into medallions, ½"-¾" thick. Season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Prepare the Mango

    Remove mango ends and stand on one end. Peel with a peeler and cut along each side of pit, removing flesh. Cut half the flesh into ¼" dice and mash other half in a mixing bowl.

  3. 3

    Make the Salsa

    In another mixing bowl, combine diced mango (reserve mashed for vinaigrette), minced shallot (reserve rounds for salad), minced Fresno to taste (reserve rounds for garnish), 2 tsp. lime juice (reserve 1 tsp. for vinaigrette), and cilantro. Toss until thoroughly combined and set aside to let flavors marry.

  4. 4

    Grill the Medallions

    Heat outdoor grill or grill pan over medium heat. Coat grill with cooking spray. Grill pork until browned and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

  5. 5

    Make the Salad

    To the bowl with the mashed mango, combine 1 tsp. lime zest, 1 tsp. lime juice, 1 Tbsp. olive oil, and a pinch of salt and pepper. Add romaine, corn, shallot rounds (to taste), and pepitas to bowl with vinaigrette. Mix thoroughly. Season to taste with salt and pepper.

  6. 6

    Finish the Dish

    Place pork medallions on a plate and top with salsa. Serve salad alongside pork. Garnish with Fresno rounds to taste.

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