Meal Kit

Pork Tenderloin with Red Onion Bacon Marmalade

and parsley butter carrots with pecans

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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

In Your Box (serves 2)

  • ½ oz. Crumbled Bacon
  • 1 Red Onion
  • 14 oz. Pork Tenderloin
  • 2 tsp. Sugar
  • ½ fl. oz. Red Wine Vinegar
  • Info
    ⅗ oz. Butter
  • ¼ oz. Parsley
  • 16 oz. Carrot
  • ½ tsp. Garlic Salt
  • Info
    ½ oz. Roasted Pecans

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
    563
  • Carbohydrates
    31g
  • Fat
    28g
  • Protein
    48g
  • Sodium
    1661mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot

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
  1. 1

    Prepare the Ingredients

    Coarsely chop pecans. Coarsely chop parsley, leaves and stems. Halve and peel onion. Slice halves into thin strips. Peel, trim, and cut carrot into ¼" rounds. Pat pork tenderloin dry and season all over with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Make the Marmalade

    Place a small pot over medium heat and add 2 tsp. olive oil. Add bacon and onion to hot pot. Cover, and stir occasionally until onions are softened, 5-6 minutes. Stir in sugar, vinegar, and a pinch of salt. Cover again, and stir often until translucent, 10-12 minutes. Remove from burner and stir in half the butter and half the parsley (reserve remaining of both for carrots) until butter is melted. Cover and set aside. While marmalade cooks, cook pork.

  3. 3

    Cook the Pork Tenderloin

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork tenderloin to hot pan and sear on two “sides” until browned, 3-4 minutes per side. Transfer pork tenderloin to prepared baking sheet. Wipe pan clean and reserve. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 7-9 minutes. Rest pork 2 minutes, then slice into ¼" slices if desired. While pork roasts, cook carrots.

  4. 4

    Cook the Carrots

    Return pan used to cook pork to medium-high heat. Add carrot and ¼ cup water to hot pan. Bring to a simmer. Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 5-6 minutes. Remove from burner. Stir in remaining butter, remaining parsley, garlic salt, ¼ tsp. salt, and a pinch of pepper.

  5. 5

    Finish the Dish

    If desired, slice pork tenderloin into ½" slices. Plate dish as pictured on front of card, topping pork with marmalade, and garnishing carrots with pecans. Bon appétit!

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