Romesco Pork Tenderloin

with maple Brussels sprouts and carrots

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Soy, Tree Nuts

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

If Flava Flav was elected mayor of Flavortown, that still wouldn't be as much flavor as there is in this romesco pork tenderloin. Romesco is a traditional Spanish sauce of roasted red peppers and almonds that serves as the ideal accompaniment to these tender slices of pork. But we can't stop, won't stop there. This tendy is kicked up with a roasted pepper and garlic seasoning, and served next to maple-infused carrots and Brussels sprouts for a meal that's got more flavors going on than Baskin-Robbins.

In Your Box (serves 2)

  • 8 oz. Brussels Sprouts
  • 10 oz. Carrot
  • 14 oz. Pork Tenderloin
  • 2 tsp. Smokehouse Maple Seasoning
  • Info
    1⅖ fl. oz. Breakfast Syrup
  • Info
    1½ Tbsp. Monterey Style Seasoning
  • 3 fl. oz. Mild Harissa Sauce
  • Info
    ¼ oz. Almond Flour

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
    404
  • Carbohydrates
    37g
  • Fat
    8g
  • Protein
    46g
  • Sodium
    1592mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). Peel, trim, and cut carrot into ¼" diagonal slices. Rinse pork tenderloin and pat dry.

  • 2

    Start the Vegetables

    Place Brussels and carrots on prepared baking sheet. Toss with smokehouse maple seasoning, half the syrup (remaining added to taste later), and a pinch of pepper. Spread into a single layer on one half and roast 7 minutes. Remove from oven. Taste vegetables, and if more sweetness is desired, toss with remaining syrup. Vegetables will finish cooking in a later step. While vegetables roast, sear pork tenderloin.

  • 3

    Sear the Pork Tenderloin

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork tenderloin to hot pan and cook on two sides until lightly browned, 2-3 minutes per side.

  • 4

    Finish Pork and Vegetables

    After vegetables have roasted 7 minutes, add seared pork tenderloin on empty half of baking sheet. Season pork tenderloin with 1 Tbsp. Monterey seasoning blend (reserve remaining for romesco sauce) and re-toss vegetables. Roast until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and rest pork 3-5 minutes. While pork and vegetables roast, make romesco.

  • 5

    Make the Romesco

    Place harissa, almond flour, remaining Monterey seasoning blend, and 1 Tbsp. olive oil in a small mixing bowl. Stir to combine and set aside.

  • 6

    Plate the Dish

    Slice pork tenderloin into ½” thick slices. Place a serving of roasted vegetables on a plate. Add sliced pork and spoon romesco over pork.

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