Meal Kit

Pink-Peppercorn Pork Tenderloin

With Peach and Cucumber Salad

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Medium

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Cooking Spray
  • 1 Small Pan
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.