Meal Kit
Garlic-Studded Pork Tenderloin
with asparagus and mustard-cream bearnaise sauce
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
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)
- 14 oz. Pork Tenderloin
- 8 oz. Asparagus
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2 fl. oz. Heavy Whipping Cream
- 1 Shallot
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⅗ oz. Butter
- ¼ oz. Dijon Mustard
- 1 Garlic Clove
- 1 Tarragon Sprig
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) pOMpKvqX
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Calories420
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Carbohydrates9g
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Net Carbs6g
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Fat22g
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Protein45g
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Sodium250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
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
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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.
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2 Stud the Pork Tenderloin
Pat pork tenderloin dry, and make 8-12 equally-spaced 1/2" incisions all over pork with knife tip. Insert a garlic slice into each incision, pushing garlic below surface of meat. Season all over with 1/4 tsp. salt and 1/4 tsp. pepper.
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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 1/2" slices. Wipe pan clean and reserve. While pork roasts, cook asparagus.
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4 Cook the Asparagus
Return pan used to sear pork to medium-high heat. Add 1 tsp. olive oil, asparagus, 1/4 cup water, and 1/4 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.
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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.
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6 Plate the Dish
Spoon sauce on plate and arrange sliced pork over sauce. Place asparagus next to pork.
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