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.
Before You Cook
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
prepare the ingredients
trim cucumber and coarsely chop.
trim onion and halve, thinly slice halves. toss with 1 tsp. seasoning blend
cauliflower into bite-sized pieces.
make the sauce
combine sour cream, cucumber, cilantro (reserve a bit for garnish) and a pinch of salt and pepper.
cook the pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Place pork tenderloin in hot pan and sear on two sides until browned, 3-4 minutes per side. Transfer to prepared baking sheet over seasoned onions. Season pork with remaining blend. Roast until pork tenderloin reaches a minimum internal temperature of 145 degrees, 13-16 minutes.
No need to wipe pan clean.
cook the cauliflower
same pan used to sear pork with 2 tsp. olive oil over medium heat.
cauliflower in hot pan.
12-15 minutes, stirring occasionally until tender.
season with ¼ tsp. salt and a pinch of pepper.
finish the dish
plate as shown.
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