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
Bring the heat and the sweet with this delicious tenderloin preparation that manages to be both easy and delightful in equal measures. Brown sugar, Sriracha, and smoky seasoning combine to glaze a juicy tenderloin, etching flavor into each bite. With a healthy, tasty broccoli and garlic side, this calorie- and carb-conscious beauty will be in your heavy rotation in no time.
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
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Pat pork tenderloin dry, and season all over with ¼ tsp. salt and a pinch of pepper.
Sear the Pork Tenderloin
Place a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and pork tenderloin to hot pan. Sear on three sides until browned, 1-2 minutes per side.
Transfer pork tenderloin to half of prepared baking sheet.
Reserve pan; no need to wipe clean.
Roast the Pork Tenderloin and Broccoli
Toss broccoli, garlic, 2 tsp. olive oil, and ¼ tsp. salt on other half of baking sheet. Spread broccoli into a single layer on its half.
Roast in hot oven until broccoli is tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 16-20 minutes.
Rest pork tenderloin at least 5 minutes.
While pork rests, make glaze.
Make the Glaze
Add brown sugar, seasoning rub, Sriracha (to taste), and ⅓ cup water to pan used to sear pork and return pan to medium heat.
Bring to a simmer, stirring occasionally, and cook until glaze is the texture of a thin syrup, 3-5 minutes.
Season with a pinch of salt and pepper.
Remove from burner.
Finish the Dish
Cut pork tenderloin into ½" slices.
Plate as pictured on front of card, drizzling glaze over pork slices. Bon appétit!
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