Meal Kit
Mole Pork Tenderloin
with poblano pepper and butternut squash
Prep & Cook Time: 60+ min.
Spice Level: Mild
Cook Within: 1 days
Contains: Milk, Sesame
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Cababa
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 12 oz. Cubed Butternut Squash
- 1 Poblano Pepper
- 1 Lime
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1⅓ oz. Chicken Mole Concentrate
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1 oz. Queso Fresco
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1 tsp. Multicolor Sesame Seeds
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) zPaWKAOv
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Calories480
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Carbohydrates31g
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Net Carbs26g
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Fat28g
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Protein49g
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Sodium1480mg
Recipe Steps
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 Prep
Chop poblanos
Juice half the lime. Cut remaining into wedges -
2 Cook Pork
In a medium pan over medium high heat, add 2 tsp olive oil. Season pork with .25 tsp salt and a pinch of pepper. Sear pork till browned all over. Transfer to a baking sheet and finish in the oven
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3 Cook Vegetables
No need to wipe the pan out.
In the same pan, add 1 tsp olive oil. Add butternut and sear for 2-3 minutes. add poblanos, .25 tsp salt and a pinch of pepper. Cook an additional 2-3 minutes. Add lime juice. Transfer vegetables to the same pan as the pork. Roast for 7-8 minutes or until butternut is tender. -
4 Finish The Dish
Let pork rest for 5-8 minutes. Roll in sesame seeds. Slice and serve with mole sauce and lime wedges. Top vegetables with queso.
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