Lemon-Poppy Seed Pork Tenderloin

With Apple-Brussels Sprout Hash and Cider Gastrique

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
A note about serious food allergies

Lean pork tenderloin with a lemon and poppy seed crust is accompanied by a warming hash of apples and Brussels sprouts that's sure to comfort you on a chilly winter's night. You'll even learn how to make a gastrique, a fancy French sauce with which you can impress your friends.

In Your Box (serves 2)

  • 1 Lemon
  • 8 oz. Brussels Sprouts
  • 1 Shallot
  • 1 Red Delicious Apple
  • 4 Parsley Sprigs
  • 14 oz. Pork Tenderloin
  • 1½ Tbsp. Poppy Seeds
  • ½ oz. Dijon Mustard
  • ⅓ oz. Light Brown Sugar
  • 1 fl. oz. Apple Cider Vinegar
  • 4 fl. oz. Apple Cider
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Zest and halve lemon. Mince zest. Trim and quarter Brussels sprouts. Peel and mince shallot. Halve, core, and cut apple into ½" dice. Stem and mince parsley. Rinse pork tenderloin, pat dry, and season with salt and pepper. No zester? No problem. Use your vegetable peeler to remove strips of zest.

  • Step 2 - Sear the Pork Tenderloin.

    Sear the Pork Tenderloin.

    Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add pork tenderloin to the pan and cook 4 minutes on each side until well browned. Transfer to prepared baking sheet to finish cooking. Wipe out pan.

  • Step 3 - Crust the Tenderloin

    Crust the Tenderloin

    Combine poppy seeds and minced lemon zest in a bowl. Spread Dijon mustard evenly over entire pork tenderloin. This will act as glue for crust. Coat pork with lemon-poppyseed mixture and roast 15-18 minutes, or until tenderloin reaches an internal temperature of 145 degrees. Allow to rest 10 minutes before slicing. Resting meat allows juices to redistribute themselves and settle within the meat, making for a juicer roast.

  • Step 4 - Make Brussels Sprout-Apple Hash.

    Make Brussels Sprout-Apple Hash.

    Heat 2 tsp. olive oil in same medium pan over medium-high heat. Add shallots and quartered Brussels sprouts. Cook for 6 minutes, stirring occasionally. Add diced apples and 2 Tbsp. water. Cook 4 minutes or until apples begin to soften and sprouts are tender. Add chopped parsley and season with a pinch of salt and pepper. Squeeze in juice from half of lemon, transfer hash to plate, and set aside. Wipe out pan and return to stove.

  • Step 5 - Make the Cider Gastrique

    Make the Cider Gastrique

    In same pan over medium-high heat, add brown sugar and 2 tsp. water. Simmer 2-3 minutes or until sugar dissolves and most of water evaporates. Carefully add cider vinegar and swirl to combine. Mixture may bubble and boil strongly for a few seconds. This is normal and will settle down quickly. Simmer and reduce by half, about 4 more minutes. Add apple cider and simmer 5 minutes or until slightly thickened. Season with salt and pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Slice rested pork tenderloin into ¼" rounds. Lean against Brussels sprout-apple hash and spoon the cider gastrique onto plate. Squeeze juice from remaining lemon, if desired.