Pork Tenderloin with Dill Crema

with Parmesan-roasted asparagus

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Summer is the time for light and refreshing, for the hot summer sun and the sweltering temperatures need a counter-balance. This dill crema brings a lovely citrus and herbaceous note to succulent pork tenderloin. The shallot, tomato, and asparagus medley, dusted with nutty Parmesan, add an extra bunch of light lovely, as the entire meal fulfills the classic cliché of filling you up without weighing you down.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • 12 oz. Asparagus
  • 1 Lemon
  • 2 Dill Sprigs
  • Info
    1 oz. Grated Parmesan
  • Info
    2 oz. Sour Cream
  • 14 oz. Pork Tenderloin
  • 1 Shallot

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
    483
  • Carbohydrates
    17g
  • Fat
    24g
  • Protein
    52g
  • Sodium
    1227mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Mince dill. Zest lemon, halve, and juice. Halve tomatoes. Peel and halve shallot. Slice thinly. Trim woody ends off asparagus and cut into 1” lengths. Pat pork tenderloin dry, and season all over with ¼ tsp. salt and a pinch of pepper.

  • 2

    Roast the Vegetables

    Place asparagus, shallot, and tomatoes on prepared baking sheet and toss with Parmesan, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread evenly on one side of baking sheet (some overlap is ok).

  • 3

    Cook the Pork Tenderloin

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork tenderloin to hot pan and sear until well-browned on two sides, 3-4 minutes per side. Transfer pork tenderloin to empty side of baking sheet. Roast in hot oven until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes. Transfer pork tenderloin to a clean cutting board and rest at least 5 minutes. While pork and vegetables roast, make crema.

  • 4

    Make the Dill Crema

    Combine sour cream, dill (reserve a pinch for garnish), 1 tsp. lemon juice, 1 tsp. olive oil, ¼ tsp. lemon zest, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.

  • 5

    Finish the Dish

    Slice pork tenderloin into ½"-thick pieces. Plate dish as pictured on front of card, garnishing with sauce and reserved dill. Bon appétit!

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