Mexicali 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 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 you!
A note about serious food allergies

In Your Box (serves 2)

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

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
    416
  • Carbohydrates
    38g
  • Fat
    9g
  • Protein
    48g
  • Sodium
    568mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare 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 shallots. Cut into ¼" slices. Quarter apple, core, and cut into ¼" slices across width. Zest and halve lime. Quarter one half and juice remaining half. Peel blood orange by hand, being careful to remove white pith. Halve and cut each half into ½" slices across width. Rinse pork, pat dry and season with ¼ tsp. salt and a pinch of pepper.

  • 2

    Roast the Vegetables

    Place Brussels sprouts, shallots, and carrots 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.

  • 3

    Cook the Pork

    Place a large 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 onto pork and place pan in oven. Bake until pork reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Remove from oven and allow to rest 3 minutes. While pork roasts, make salad.

  • 4

    Make the Salad

    Combine roasted vegetables, blood orange, apple, lime zest, lime juice, cilantro (reserve a pinch for garnish), 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Toss to coat evenly and set aside.

  • 5

    Slice the Pork

    Cut pork tenderloin into ½" slices.

  • 6

    Plate the Dish

    Place salad onto plate. Add sliced pork tenderloin. Garnish with pepitas, lime wedges, and reserved cilantro.

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