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Harvest (n): 1. The season for gathering in agricultural crops. 2. The act or process of gathering in a crop. 3. A pork tenderloin perfectly stuffed with classic fall and pork flavors: apple, mustard, cranberries, served with a side of butternut squash and shallot rounds. The pork and vegetables are accented with a delightful sage sauce. Used in a sentence? This Harvest-Stuffed Pork Tenderloin is bound to become your favorite meal of any season.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Peel apple, quarter, and remove core. Cut into ¼" dice.
Peel and halve shallot. Slice half into ¼" rounds and mince other half.
Stem sage and slice thinly.
Coarsely chop cranberries.
Cut twine into four equal pieces.
Place pork tenderloin on a separate cutting board and make a lengthwise cut through the center. Stop ¼" short of opposite edge of tenderloin so pork remains in one piece. Lay pork flat, cover with plastic wrap, and pound out to a ¼" thickness. Season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Vegetables and Filling
Toss butternut squash, shallot rounds, half the sage, 1 tsp. olive oil, and a pinch of salt and pepper together on prepared baking sheet.
Spread into a single layer on one half of prepared baking sheet and roast until squash is tender, 14-16 minutes.
While vegetables roast, place a large non-stick pan over medium heat. Add 1 tsp. olive oil, apple, and minced shallot to hot pan. Stir occasionally until shallot is translucent, 1-3 minutes.
Add ¼ cup water, cranberries, and Dijon. Stir occasionally until apples slightly soften, 1-2 minutes.
Transfer to a plate and let cool 3 minutes. Season with a pinch of salt and pepper. Wipe pan clean and reserve.
Stuff and Sear the Pork Tenderloin
Place ½ cup filling (reserve remaining for sauce) down center of pork tenderloin and roll. Tie pork tenderloin closed with twine.
Return pan used to cook filling to medium-high heat and add 1 tsp. olive oil. Add pork tenderloin to hot pan and sear on two sides until browned, 3-4 minutes per side.
Remove pan from burner.
Finish the Pork and Vegetables
Add pork tenderloin to empty half of baking sheet.
Roast until pork tenderloin reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
Rest 5 minutes, then slice into ½"-thick slices.
Make the Sauce
When pork has 5 minutes left to roast, return pan used to sear pork to medium heat. Add reserved filling, demi-glace, remaining sage, and ½ cup water to hot pan.
Bring to a simmer and stir often until thickened enough to coat the back of a spoon, 3-5 minutes.
Remove from burner.
Plate dish as pictured on front of card. Bon appétit!
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