Meal Kit
Mexicali Tenderloin
with Brussels sprouts, Fuji apple, carrot, and lime salad
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 6 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 1 Blood Orange
- 8 oz. Carrot
- 1 Fuji Apple
- 6 oz. Brussels Sprouts
- 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.
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Nutrition (per serving) bO9BYp3n
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Calories430
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Carbohydrates40g
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Net Carbs30g
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Fat9g
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Protein49g
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Sodium600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large 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
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1 Prepare 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 shallots. Cut into 1/4" slices. Quarter apple, core, and cut into 1/4" 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 1/2" slices across width. Rinse pork, pat dry and season with 1/4 tsp. salt and a pinch of pepper.
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2 Roast the Vegetables
Place Brussels sprouts, shallots, and carrots 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.
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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.
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4 Make the Salad
Combine roasted vegetables, blood orange, apple, lime zest, lime juice, cilantro (reserve a pinch for garnish), 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss to coat evenly and set aside.
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5 Slice the Pork
Cut pork tenderloin into 1/2" slices.
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6 Plate the Dish
Place salad onto plate. Add sliced pork tenderloin. Garnish with pepitas, lime wedges, and reserved cilantro.
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