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 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.
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, follow same instructions as pork tenderloin in Steps 1, 3, and 4. Searing 2-3 minutes on one side, and roasting in hot oven until chicken reaches minimum internal temperature, 10-12 minutes.
If using ribeye, follow same instructions as pork tenderloin in Steps 1, 3, and 4. Searing undisturbed until browned on one side, 3-4 minutes and roasting in hot oven until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes. Halve to serve.
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.
Pat pork dry, and season all over with ¼ tsp. salt and a pinch of pepper.
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, 4-5 minutes.
Carefully remove from oven. Green beans and pear will finish cooking in a later step.
While green beans and pear roast, sear pork.
Sear the Pork
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork to hot pan and cook until browned on two “sides”, 3-4 minutes per side.
Remove from burner. Place pork on green beans and pear. Reserve pan; no need to wipe clean.
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.
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 stir in butter, 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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