All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
This is a tale of two textures: it was the best of sauces, it was the best of green beans. It was the age of creamy rosemary sauce enrobing a tender pork tenderloin, all softness and light. It was the age of crunchy crispy onions adorning fresh green beans and tomatoes, adding a special delight to workaday vegetables. It was the epoch of Home Chef delivering you delicious meals, it was the epoch of you finding the most amazing dinner on your plate with little work.
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
Large 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
Prepare the Ingredients
Stem and mince rosemary.
Finely chop fried onions.
Trim ends off green beans.
Pat pork tenderloin dry, and season all over with garlic salt and a pinch of pepper.
Prepare the Tomatoes
Place tomatoes on one half of prepared baking sheet and toss with ½ tsp. olive oil and a pinch of salt.
Spread into a single layer on their half.
Cook the Tomatoes and Pork Tenderloin
Place a large non-stick pan over medium-high heat and add 1 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 empty half of baking sheet. Roast in hot oven until pork tenderloin reaches a minimum internal temperature of 145 degrees, 13-16 minutes.
Slice cooked tenderloin into ½" slices. Reserve pan; no need to wipe clean.
While tomatoes and pork tenderloin roast, cook green beans.
Cook the Green Beans
Add green beans to boiling water and cook until tender, 6-8 minutes.
Drain in a colander and return to pot. Toss with 1 tsp. olive oil and a pinch of salt. Set aside.
Make the Sauce
After green beans are cooked, return pan used to sear tenderloin to medium heat. Add 1 tsp. olive oil and rosemary and stir, 30 seconds.
Add cream and cook until liquid is reduced by half, 1-2 minutes.
Don't be afraid of a little steam; reducing requires heat!
Remove from burner and season with a pinch of salt.
Stir roasted tomatoes into green beans.
Plate dish as pictured on front of card, pouring sauce over pork slices and garnishing green beans and tomatoes with crispy onions. Bon appétit!
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