Pink-Peppercorn Pork Tenderloin

With Peach and Cucumber Salad

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Medium

Calories Conscious
A note about serious food allergies

Pink peppercorns are not actually a true peppercorn, but are pink, dried berries of a shrub called the Peruvian Peppertree. These dried berries have a peppery, slightly floral flavor that perfectly enhances the juicy pork tenderloin in the dish. A cool and refreshing peach and cucumber salad rounds out this summertime treat.

In Your Box (serves 2)

  • 4 Mint Sprigs
  • 4 Cilantro Sprigs
  • 1 Red Fresno Chile
  • 1 Red Onion
  • 1 Persian Cucumber
  • 1 Lime
  • 14 oz. Pork Tenderloin
  • 10 oz. Sliced Peaches, Canned
  • 1 Tbsp. Pink Peppercorns
  • 1 fl. oz. White Wine Vinegar
  • 1 Tbsp. Sugar
  • Nutrition (per serving)

  • Calories
    536
  • Carbohydrates
    59g
  • Fat
    18g
  • Protein
    64g
  • Sodium
    1212mg

Recipe Steps

You Will Need

  • Salt
  • Cooking Spray
  • 1 Small Pan
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Rinse all vegetables and herbs and pat dry. Rinse pork tenderloin and pat dry. Stem, and rough chop the mint and cilantro. Stem, and slice red chile into thin rounds. Peel the onion and slice into thin strips. Slice the cucumber into rounds. Zest and halve the lime. Drain the sliced peaches.

  • Step 2 - Crush the Peppercorns
    2

    Crush the Peppercorns

    Leaving the peppercorns in the bag, place the bag on a stable surface and crush the pink peppercorns with the bottom of a pan or a rolling pin until broken and crumbly, but not too finely powdered.

  • Step 3 - Cook the Pork Tenderloin
    3

    Cook the Pork Tenderloin

    Warm a grill or grill pan to medium heat and coat lightly with cooking spray. Season with pink peppercorns and a pinch of salt. Place on grill and cook on all four sides for 5-6 minutes or until firm to the touch, and internal temperature reaches 145 degrees. Cover with foil and allow to sit for 5 minutes before slicing, allowing meat to evenly re-distribute its juices.

  • Step 4 - Mix the Salad
    4

    Mix the Salad

    In a large mixing bowl, combine the peaches, cucumber, and red onion to taste, red chili to taste, lime zest, cilantro, mint, sugar, vinegar, and juice of the lime. Season with a pinch of salt. Let sit in the refrigerator for 10 minutes before serving.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Slice the pork tenderloin into medallions. Compose a pile of salad in the middle a plate. Rest a few slices of pork against the salad.