Meal Kit

Mexicali Pork Tenderloin

with Brussels sprouts, Fuji apple, carrot, and lime salad

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

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 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

Let us take you on a trip south of the border with this Mexicali pork tenderloin. Paired with a bright, unique salad of roasted Brussels sprouts and carrots, fresh Fuji apple, and blood orange, and dressed with lime juice and pepitas, this dish takes you on an adventure you won't want to end.

In Your Box (serves 2)

  • 14 oz. Pork Tenderloin
  • 1 Blood Orange
  • 8 oz. Brussels Sprouts
  • 1 Fuji Apple
  • 6 oz. Carrot
  • 5 oz. Cilantro Sprigs
  • 1 Lime
  • 1 Shallot
  • ½ oz. Pepitas
  • 1 Tbsp. Smoky Chile and Cumin Rub

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Pan

Before You Cook

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
  1. 1

    Start Preparing the Ingredients

    Peel, trim, and cut carrot into 1/4" diagonal slices. Mince cilantro leaves and stems. Trim bottoms off Brussels sprouts and cut into 1/4" slices vertically. Peel and halve shallot. Cut into 1/4" slices. Quarter apple, core, and cut across width into very thin slices.

  2. 2

    Finish Preparing the Ingredients

    Zest and halve lime. Quarter one half and juice remaining half. Peel blood orange by hand, being careful to remove white pith underneath peel. Halve and cut each half into 1/2" slices. Rinse pork tenderloin, pat dry, and season all over with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    Roast the Vegetables

    Place Brussels sprouts, shallot, and carrot on prepared baking sheet. Toss with 1 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper and spread into a single layer. Roast until lightly browned but still slightly firm, 6-9 minutes. Remove from oven and allow to cool. While vegetables roast, cook pork.

  4. 4

    Cook the Pork

    Place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and pork to hot pan. Sear until browned on three sides, 2-3 minutes per side. Sprinkle seasoning blend all over pork and place pan in oven. Bake until pork reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Remove from oven, remove pork from pan, and allow to rest 5 minutes. Cut pork tenderloin into 1/2" slices. While pork roasts, make salad.

  5. 5

    Make the Salad

    Combine roasted vegetables, blood orange, apple, lime zest, lime juice, cilantro, 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss to coat evenly.

  6. 6

    Plate the Dish

    Place salad onto plate and add sliced pork tenderloin. Garnish with pepitas and lime wedges.

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