Meal Kit

Pork Tenderloin with Roasted Pears

with green beans and garlic-thyme sauce

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

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

We thought long and hard about what would be the best meat to pair pear with, and long and hard on how to best make that corny pun, too. We think we've got at least a pair of aces, if not a full house of flavor with this succulent pork tenderloin dazzled by a garlic-thyme sauce. But the proper forkful of this meal must have that subtle sweet pear, roasted with green beans and shallot. Pork and pear, what a pair! Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.

In Your Box (serves 2)

  • 8 oz. Green Beans
  • 1 Bosc Pear
  • 1 Shallot
  • 2 Garlic Cloves
  • 3 Thyme Sprigs
  • 14 oz. Pork Tenderloin
  • 2 tsp. Chicken Broth Concentrate
  • Info
    1 oz. Butter

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
    515
  • Carbohydrates
    26g
  • Fat
    25g
  • Protein
    45g
  • Sodium
    1463mg

Recipe Steps

You Will Need

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

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

  • If using sirloin steak, follow same instructions as pork in Step 1. In Step 2, roast green beans and pear, 11 minutes. Follow same instructions as pork in Step 3, searing 2-3 minutes on one side. Follow same instructions as pork in Step 4, roasting until steaks reach minimum internal temperature, 10-12 minutes.

  • If using chicken, follow same instructions as pork in Step 1. In Step 2, roast green beans and pear, 11 minutes. Follow same instructions as pork in Step 3, searing 4-5 minutes on one side. Follow same instructions as pork in Step 4, roasting until chicken reaches minimum internal temperature, 10-12 minutes.

  1. 1

    Prepare the Ingredients

    Trim ends off green beans. Cut into 1" pieces. Core pear and cut into ½" slices. Peel and halve shallot. Cut into ¼" slices. Stem and mince thyme. Mince garlic. Pat pork dry, and season all over with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Start the Green Beans and Pear

    Place green beans, pear, and shallot on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil and seasoning into green beans and pear. Spread green beans and pear into a single layer (some overlap is OK). Roast in hot oven until pear starts to soften, 5 minutes. Carefully remove from oven. Green beans and pear will finish cooking in a later step.

  3. 3

    Sear the Pork

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pok to hot pan and cook until browned on two “sides”, 3-4 minutes per side. Place pork on green beans and pear. Reserve pan; no need to wipe clean.

  4. 4

    Roast the Pork, Green Beans, and Pear

    Roast pork, green beans, and pear until pork reaches a minimum internal temperature of 145 degrees, 16-18 minutes. Rest pork at least 5 minutes, then slice if desired. While pork rests, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to sear pork to medium heat. Add 1 tsp. olive oil, garlic, and thyme to hot pan. Stir constantly until aromatic, 30-60 seconds. Stir in ¼ cup water and chicken base. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes. Remove from burner and swirl in butter. Season with ¼ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!

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