Meal Kit
Mexicali Pork Tenderloin
with Brussels sprouts, Fuji apple, carrot, and lime salad
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 6 days
-
Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
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
- 1 Lime
- 1 Shallot
- 5 Cilantro Sprigs
- 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) yOkBlXqm
-
Calories430
-
Carbohydrates39g
-
Net Carbs29g
-
Fat9g
-
Protein50g
-
Sodium590mg
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 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 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 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 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 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 Plate the Dish
Place salad onto plate and add sliced pork tenderloin. Garnish with pepitas and lime wedges.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
