With Apple-Brussels Sprout Hash and Cider Gastrique
Prep & Cook Time:25-35 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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.
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
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.
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.
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.
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.
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.
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.
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