Meal Kit
Herbes de Provence Pork Tenderloin
With Zucchini and Yellow Squash
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
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)
- 14 oz. Pork Tenderloin
- 1 Yellow Squash
- 1 Red Bell Pepper
- 1 Zucchini
- 4 fl. oz. White Cooking Wine
- 2 oz. Green Olives
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0.9 oz. Butter
- 3 Garlic Cloves
- 3 Parsley Sprigs
- ¼ oz. Dijon Mustard
- 2 tsp. Herbes de Provence
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) VqmYJ5q7
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Calories450
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Carbohydrates17g
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Net Carbs13g
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Fat19g
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Protein46g
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Sodium1090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Oven-Safe Non-Stick Pan
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
Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Trim the ends and cut zucchini and yellow squash into 1/2" dice. Stem, seed, and dice red bell pepper into 1/2" 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.
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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.
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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.
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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.
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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.
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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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