Mexicali Pork Tenderloin

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

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

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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)

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

  • Calories
    480
  • Carbohydrates
    35g
  • Fat
    16g
  • Protein
    49g
  • Sodium
    1360mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Start Preparing the Ingredients
    1

    Start Preparing the Ingredients

    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.

  • Step 2 - Finish Preparing the Ingredients
    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 ½" slices. Rinse pork tenderloin, pat dry, and season all over with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Roast the Vegetables
    3

    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.

  • Step 4 - Cook the 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 ½" slices. While pork roasts, make salad.

  • Step 5 - Make the Salad
    5

    Make the Salad

    Combine roasted vegetables, blood orange, apple, lime zest, lime juice, cilantro, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Toss to coat evenly.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

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