Herbes de Provence Pork Tenderloin

With Zucchini and Yellow Squash

Prep & Cook Time: 25-35 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

This pork tenderloin packs flavor from the herbs of Provence - a region in France known for its mixture of dried herbs. You'll pan-sear the pork, coat it in herbs, and finish it in the oven to form a crispy crust on the outside and a succulent inside. It's served alongside a medley of vegetables, including zucchini, yellow squash, and red bell peppers.

In Your Box (serves 2)

  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Red Bell Pepper
  • 2 oz. Green Olives
  • 3 Garlic Cloves
  • 3 Parsley Sprigs
  • 14 oz. Pork Tenderloin
  • ¼ oz. Dijon Mustard
  • 2 tsp. Herbes de Provence
  • 4 fl. oz. White Cooking Wine
  • Info
    0.9 oz. Butter

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
    454
  • Carbohydrates
    17g
  • Fat
    19g
  • Protein
    45g
  • Sodium
    1096mg

Recipe Steps

You Will Need

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

    Prepare the Ingredients

    Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Trim the ends and cut zucchini and yellow squash into ½" dice. Stem, seed, and dice red bell pepper into ½" pieces. Halve the green olives. Mince garlic. Stem and coarsely chop parsley. Rinse pork tenderloin, pat dry, and season with a pinch of salt and pepper.

  • 2

    Roast the Vegetables

    Prepare baking sheet with foil and cooking spray. Place zucchini, yellow squash, red pepper, and garlic on baking sheet. Drizzle with 2 tsp. olive oil and a pinch of salt and pepper. Toss to evenly coat. Place vegetables in oven for 20-25 minutes, or until vegetables are tender and slightly browned. Remove from oven and sprinkle on olives and parsley. Set aside.

  • 3

    Sear the Pork Tenderloin

    While vegetables cook, place a large oven-safe pan over medium-high heat. Add 1 tsp. olive oil into hot pan. Add pork tenderloin to pan and brown on all four sides, about 2 minutes per side. Remove from heat and spread Dijon mustard on the side of the pork that's facing up with the back of a spoon or with a rubber spatula.

  • 4

    Roast the Pork Tenderloin

    Sprinkle the mustard-covered part of pork tenderloin with herbes de Provence. Drizzle herb crust with 1 tsp olive oil. Place pan in oven and roast for 12-15 minutes, or until pork tenderloin reaches a minimum internal temperature of 145 degrees. Remove from pan and set aside to rest. Reserve pan and pan drippings for next step.

  • 5

    Prepare the Sauce

    Return pan to medium-high heat. Add wine and 3 Tbsp. water to pan. Bring to a boil and reduce liquid by half, about 3-4 minutes. Remove from heat, swirl in butter, and season to taste with salt and pepper.

  • 6

    Plate the Dish

    Place a pile of vegetables on plate. Slice pork and lay up against vegetables. Sauce pork and vegetables with the pan sauce.

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