Meal Kit
Pork Tenderloin with Brown Sugar Demi
with Brussels sprout apple hash
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Almonds), Milk, Soy
- Calorie-Conscious
- Carb-Conscious
Chef
Ryan Pugh
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 8 oz. Brussels Sprouts
- 1 Gala Apple
- 1 fl. oz. Apple Cider Vinegar
- ⅗ oz. Butter
- ½ oz. Light Brown Sugar
- ½ oz. Smoked Almonds
- ½ oz. Dijon Mustard
- 2 tsp. Chicken Demi-Glace Concentrate
- 2 tsp. Chile and Cumin Rub
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.
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Nutrition (per serving)
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Calories560
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Carbohydrates31g
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Net Carbs25g
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Fat27g
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Protein47g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
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
Customize It Instructions
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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.
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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.
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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.
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1 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 1/2" 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 1/4 tsp. salt and a pinch of pepper. -
2 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. -
3 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. -
4 Make the Sauce
Return pan used to sear pork to medium heat. Add vinegar, 1/4 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. -
5 Finish the Dish
Slice pork into 1/2" 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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