Garlic-Studded Pork Tenderloin

with asparagus and mustard-cream bearnaise sauce

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

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 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

Pork tenderloin is a delicious meat on its own, but we decided that just wasn't enough. We had to have more. So, like a sculptor or a surgeon, you'll dot the tenderloin with incisions, where you'll delicately insert tiny slivers of garlic. This ensures garlick-y goodness in every bite! That's not all; we pack further flavor in with a tarragon-mustard bearnaise sauce. Healthy asparagus round out a meal that improves on what was already great.

In Your Box (serves 2)

  • 1 Garlic Clove
  • 8 oz. Asparagus
  • 1 Shallot
  • 1 Tarragon Sprig
  • 14 oz. Pork Tenderloin
  • Info
    ⅗ oz. Butter
  • Info
    2 fl. oz. Heavy Whipping Cream
  • ¼ oz. Dijon Mustard

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
    418
  • Carbohydrates
    9g
  • Fat
    22g
  • Protein
    45g
  • Sodium
    253mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Slice garlic into 8-12 very thin slices. Slice garlic as thin as possible to avoid large pieces of raw garlic in final dish. Trim woody ends off asparagus. Peel and mince shallot. Stem and mince tarragon.

  • 2

    Stud the Pork Tenderloin

    Pat pork tenderloin dry, and make 8-12 equally-spaced ½" incisions all over pork with knife tip. Insert a garlic slice into each incision, pushing garlic below surface of meat. Season all over with ¼ tsp. salt and ¼ tsp. pepper.

  • 3

    Cook the Pork Tenderloin

    Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork to hot pan and cook, turning occasionally, until golden brown on all sides, 5-7 minutes. Transfer pork to prepared baking sheet and roast until pork reaches a minimum internal temperature of 155 degrees, 14-18 minutes. Remove to cutting board and let rest 5 minutes before cutting into ½" slices. Wipe pan clean and reserve. While pork roasts, cook asparagus.

  • 4

    Cook the Asparagus

    Return pan used to sear pork to medium-high heat. Add 1 tsp. olive oil, asparagus, ¼ cup water, and ¼ tsp. salt to hot pan. Cover and cook, stirring occasionally, until bright green and crisp tender, 5-7 minutes. Remove to a plate and cover with foil. Wipe pan clean and reserve.

  • 5

    Make the Sauce

    Return pan used to cook asparagus to medium heat. Add butter and shallots to hot pan and cook, stirring occasionally, until golden brown, 1-2 minutes. Add cream, Dijon, and tarragon to pan and cook until thick enough to coat the back of a spoon, 2-4 minutes. Season to taste with salt and pepper.

  • 6

    Plate the Dish

    Spoon sauce on plate and arrange sliced pork over sauce. Place asparagus next to pork.

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