Pork Tenderloin with Sage Cream

and spinach salad

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

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A note about serious food allergies

In Your Box (serves 2)

  • 1 Pork Tenderloin
  • Info
    4 fl. oz. 2% Milk
  • 2 oz. Pearl Onions
  • 3 oz. Spinach
  • 1 Sage Sprig
  • 1 Shallot
  • Info
    1 oz. Butter
  • 2 fl. oz. Marsala Wine
  • 5 oz. Carrot
  • 1½ tsp. Cornstarch
  • Nutrition (per serving)

  • Calories
    597
  • Carbohydrates
    34g
  • Fat
    31g
  • Protein
    45g
  • Sodium
    1273mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel apple, quarter, and remove core. Cut into ¼" dice. Peel and mince shallot. Stem sage. Cut twine into five equal pieces. Place pork tenderloin on a separate cutting board. Hold knife blade parallel to the board and make a lengthwise cut through the center. Stop ¼" short of opposite edge of tenderloin so pork remains in one piece. Open meat as you would a book. Cover with plastic wrap and pound out to a uniform ¼" thickness. Season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Cook Filling and Stuff Pork
    2

    Cook Filling and Stuff Pork

    Place a large non-stick pan over medium heat. Add 1 tsp. olive oil, half the apple(reserve remaining for sauce), and half the shallot (reserve remaining for vegetables) to hot pan. Stir occasionally until shallot is translucent, 1-3 minutes. Add cranberries and half the Dijon (reserve remaining for sauce). Stir occasionally until apples slightly soften, 1-2 minutes. Remove from burner, let cool 3 minutes, and season with a pinch of salt and pepper. Place ½ cup filling down center of tenderloin and roll. Any leftover filling can be served on the side. Tie pork tenderloin closed with twine. Wipe pan clean and reserve.

  • Step 3 - Cook Pork and Crisp Sage
    3

    Cook Pork and Crisp Sage

    Return pan used to cook filling to medium-high heat. Add 1 tsp. olive oil and tenderloin to hot pan. Cook until browned on all sides, 5-6 minutes. Transfer to prepared baking sheet and roast until pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes. Rest at least 5 minutes. Line a plate with a paper towel. While pork roasts, place a small non-stick pan over medium-high heat. Add 2 Tbsp. olive oil and sage to hot pan. Stir occasionally until sage is crispy, 2-3 minutes. Remove to towel-lined plate. Reserve 2 tsp. sage olive oil. Wipe pan clean and reserve.

  • Step 4 - Cook Vegetables and Make Sauce
    4

    Cook Vegetables and Make Sauce

    Return pan used to sear pork with reserved sage olive oil to medium-high heat. Add butternut squash to hot pan and stir occasionally 5 minutes. Add remaining shallot and stir occasionally until squash is tender, 1-2 minutes. Season with a pinch of salt and pepper. While vegetables cook, return pan used to crisp sage to medium heat. Add remaining apples, base, remaining Dijon, ¼ cup water, and any accumulated juices from resting pork to hot pan. Stir occasionally until apples soften, 3-4 minutes. Remove from burner, then mash into a coarse consistency like a chunky apple sauce.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Slice pork, place on a plate, and top with sauce. Serve vegetables alongside. Crumble crispy sage over vegetables.