Spicy Apple-Glazed Pork Tenderloin

with corn and green bean succotash

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Soy, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

Sweet and spicy, spicy and sweet… the order doesn't matter; the flavor pairing and the way it delights the tongue's fickle taste buds does. This pork is perfectly glazed with a combination of softly sweet apple, slight tang of pepper jelly, and a hint of citrus from a dash of lime juice. And you won't have any “sufferin’” making this nutty succotash, replete with corn, green beans, and crunchy good almonds. Sugar and spice… it makes everything nice!

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 1 Lime
  • 8 oz. Green Beans
  • Info
    ½ oz. Smoked Almonds
  • 14 oz. Pork Tenderloin
  • 4 fl. oz. Apple Juice
  • 1 oz. Red Pepper Jelly
  • 3 oz. Corn Kernels
  • Nutrition (per serving)

  • Calories
    515
  • Carbohydrates
    34g
  • Fat
    23g
  • Protein
    46g
  • Sodium
    1075mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Zest lime, halve, and juice. Trim ends off green beans. Cut into 1" pieces. Coarsely chop almonds. Pat pork tenderloin dry. On a separate cutting board, slice into medallions, ¾" thick. Season medallions with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Sear the Pork Medallions
    2

    Sear the Pork Medallions

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and pork medallions to hot pan. Cook until well-browned and pork medallions reach a minimum internal temperature of 145 degrees, 3-4 minutes per side. Transfer pork medallions to a plate. Reserve pan; no need to wipe clean.

  • Step 3 - Start the Glaze
    3

    Start the Glaze

    Return pan used to cook medallions to medium-high heat. Add apple juice, red pepper jelly (to taste), and 1 tsp. lime juice to hot pan. Stir occasionally until mixture is just thick enough to coat the back of a spoon,, 1-2 minutes. Remove from burner.

  • Step 4 - Make the Succotash
    4

    Make the Succotash

    Place another medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, green beans, and corn to hot pan. Cook undisturbed until lightly charred, 1 minute. Then stir occasionally until tender, 3-4 minutes. Remove from burner and stir in almonds, 1 tsp. lime zest, and half the butter (reserve remaining for glaze). Season with ¼ tsp. salt and a pinch of pepper. Set aside.

  • Step 5 - Finish the Glaze
    5

    Finish the Glaze

    Return pan with glaze to medium-high heat and reheat, 1-2 minutes. Remove from burner and swirl in remaining butter. Return pork and any accumulated juices to pan and flip until completely glazed. Plate dish as pictured on front of card. Bon appétit!