with Brussels sprouts, Fuji apple, carrot, and lime salad
$9.95 per serving
Prep & Cook Time:35-45 min.
Cook Within:6 days
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.
Peel, trim, and cut carrot into ¼" diagonal slices. Mince cilantro leaves and stems. Trim bottoms off Brussels sprouts and cut into ¼" slices vertically. Peel and halve shallot. Cut into ¼" slices. Quarter apple, core, and cut across width into very thin slices.
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 ½" slices. Rinse pork tenderloin, pat dry, and season all over with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place Brussels sprouts, shallot, and carrot on prepared baking sheet. Toss with 1 tsp. olive oil, ½ tsp. salt, and ¼ 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.
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 ½" slices. While pork roasts, make salad.