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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
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Sweet isn't just for breakfast cereals and desserts. Sweet can meld with savory in the most amazing ways, including this pork tenderloin with demi sauce. The sauce mixes classic peppy and sharp flavors like mustard and vinegar, balanced by brown sugar, and softened with rich butter. Add a sweet apple and fresh Brussels, and you have a hash fit for a King. (Or Queen, whatever works for you!) Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
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.
You Will Need
Medium Non-Stick Pan
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
Customize It Instructions
If using salmon, follow same instructions as pork tenderloin in Steps 1 and 3, searing on one side over medium-high heat, 2-4 minutes. Roast in hot oven until salmon reaches minimum internal temperature, 7-10 minutes. Remove from baking sheet and tent with foil. Add apple to baking sheet and roast until tender, 8 minutes.
If using chicken, follow same instructions as pork tenderloin in Steps 1 and 3, searing over medium-high heat, 2-3 minutes per side. Add both chicken and apples to baking sheet, roasting until chicken reaches minimum internal temperature, 10-12 minutes. Remove chicken from baking sheet and roast again until hash is tender, 4-5 minutes.
If using NY Strip, follow same instructions as pork tenderloin in Steps 1 and 3, searing over medium-high heat, 2-3 minutes per side. Add both steak and apples to baking sheet, roasting until steak reaches minimum internal temperature, 12-14 minutes. Remove steak from baking sheet and roast again until hash is tender, 3-4 minutes. Halve to serve.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Quarter apple and remove core. Cut into ½" dice. Combine apple and 1 tsp. olive oil in a mixing bowl until apple is coated.
Coarsely chop almonds.
Pat pork dry, and season all over with ¼ tsp. salt and a pinch of pepper.
Start the Brussels Sprouts Hash
Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, spice rub, and a pinch of salt. Massage oil and seasoning into Brussels sprouts.
Spread into a single layer on one half of baking sheet. Roast in hot oven until starting to brown, 6-8 minutes.
Remove from oven. Brussels sprouts will finish cooking in a later step.
While Brussels sprouts roast, sear pork.
Cook Pork and Finish Hash
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork to hot pan and sear on two sides until browned, 2-4 minutes per side.
Transfer pork to empty half of baking sheet. Reserve pan; no need to wipe clean.
Roast in hot oven, 8 minutes.
Remove from oven and pile apple on Brussels sprouts. Roast again until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
Rest cooked pork at least 5 minutes.
While pork rests, make sauce.
Make the Sauce
Return pan used to sear pork to medium heat. Add vinegar, ¼ cup water, demi-glace, mustard, and brown sugar to hot pan. Stir until sugar is dissolved. Bring to a boil.
Once boiling, stir constantly until thickened slightly, 2-3 minutes.
Remove from burner and swirl in butter to combine.
Finish the Dish
Slice pork into ½" medallions, if desired.
Plate dish as pictured on front of card, drizzling sauce over pork and garnishing Brussels sprouts hash with almonds. Bon appétit!
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