Grilled Pork Tenderloin with Fresh Kiwi Salsa

with corn and pepita salad

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs

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

New Zealand may be far away but their flavors, like the kiwi, are quite near. This meal has you bringing out the grill for a fresh summer taste with some fantastic fruits. The kiwi-pineapple salsa pairs perfectly with tender pork medallions, melding salty pork with sweet. On the side, a salad of corn and pepitas for perfect light eating. Eat this while dreaming of Middle Earth vistas, oh so far away.

In Your Box (serves 2)

  • 1 Kiwi
  • 1½ oz. Frozen Pineapple
  • 1 Lime
  • ¼ oz. Cilantro
  • 1 Ear of Corn
  • 1 Romaine Heart
  • 14 oz. Pork Tenderloin
  • Info
    1 oz. Mayonnaise
  • 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
    447
  • Carbohydrates
    17g
  • Fat
    22g
  • Protein
    46g
  • Sodium
    1243mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill
  • 2 Mixing Bowls

Before You Cook

  • 1

    Prepare the Ingredients

    Halve kiwi and scoop flesh out with a spoon. Cut into ½" dice. Cut pineapple into ½" dice. Zest lime, halve, and juice. Mince cilantro (no need to stem). Shuck corn and rinse. Hold romaine heart at root end and chop coarsely. Pat pork tenderloin dry. On a separate cutting board, slice tenderloin into medallions, ½"-¾" thick. Season both sides with ½ tsp. salt and ¼ tsp. pepper and drizzle with 1 tsp. olive oil. Preheat grill or grill pan over medium-high heat.

  • 2

    Make the Salsa

    Combine kiwi, pineapple, 1 tsp. lime juice, 1 tsp. lime zest, and half the cilantro (reserve remaining for garnish) in a mixing bowl. Set aside to let flavors marry.

  • 3

    Make the Dressing

    In another mixing bowl, whisk together mayo, 2 tsp. water, 1 tsp. lime juice, 1 tsp. lime zest, and a pinch of salt and pepper. Set aside.

  • 4

    Grill the Corn and Pork

    Spray grill or grill pan with cooking spray. Add corn to hot grill and cook until lightly charred, 2-3 minutes per side. Transfer to a plate. Add pork to grill and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. If your grill has enough room, feel free to cook corn and pork at the same time. Transfer to a plate and rest 5 minutes. While pork rests, toss salad.

  • 5

    Toss the Salad

    Cut kernels from corn once cool enough to handle. To bowl with dressing, add romaine and corn and combine. Season with ¼ tsp. salt and a pinch of pepper.

  • 6

    Finish the Dish

    Place salad on a plate with pork medallions. Garnish salad with pepitas. Spoon salsa over pork or alongside. Garnish with remaining cilantro.

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