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
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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