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
A note about serious food allergies
We don't need to take a chemistry class to know that some flavors just mix well together. The fat of bacon, the sweetness of sugar, and the acidity of the vinegar, when combined, just make for a magical tart but sweet but rich combination that defies chemistry class, physics class, and, you can tell by the sentence construction here, English class. Order this meal, and find yourself with a top-of-the-class dinner. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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 chicken breasts, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instruction as pork in Step 3, searing 2-3 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
If using salmon, do not turn oven on. Pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
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.
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 onion is softened, 5-6 minutes.
Stir in sugar, vinegar, and a pinch of salt. Cover again, and stir often until onion is translucent, 10-12 minutes.
If pot becomes too dry, stir in 1 Tbsp. water as needed.
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.
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, 9-11 minutes.
Rest cooked pork, 5 minutes.
While pork roasts, cook carrot.
Cook the Carrot
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 stir occasionally 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.
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 carrot with pecans. Bon appétit!
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