with Brussels sprouts, Fuji apple, carrot, and lime salad
Prep & Cook Time:35-45 min.
Cook Within:6 days
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
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.
You Will Need
Large Oven-Safe Pan
Before You Cook
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.
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.
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.
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.
Slice the Pork
Cut pork tenderloin into ½" slices.
Plate the Dish
Place salad onto plate. Add sliced pork tenderloin. Garnish with pepitas, lime wedges, and reserved cilantro.
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