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
Stuffing a pork tenderloin is an easy way to create beautiful, gourmet pinwheels of juicy flavor, and we're back with a new version that pairs ribbons of sweet roasted red peppers with savory spinach stuffed into tender pork. This elegant preparation is paired with orzo pasta and Sauce Aurore (a fancy tomato cream sauce) for a Food & Wine magazine quality meal - both visually and flavor-wise.
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
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
Heat oven to 375 degrees and prepare a baking sheet with foi. Thoroughly rinse produce and pat dry. Peel and mince shallot. Mince garlic. Cut roasted red peppers into ¼" dice. Cut butcher’s twine into 6 pieces, 8" in length each. Rinse tenderloin and pat dry.
Butterfly the Tenderloin
Using a sharp knife, carefully make a horizontal cut along the length of the tenderloin. Open the tenderloin as you go. Don’t cut all the way through the meat— it should open up like a book. Place the butterflied tenderloin on a large piece of plastic wrap on a cutting board and cover with another piece of plastic wrap. With a meat mallet or small pan, pound the meat until it is a uniform ¼" thick. Discard plastic wrap and season tenderloin with salt and pepper on both sides.
Prepare the Stuffing
Heat 1 Tbsp. olive oil in a medium pan over medium-high heat. When hot, add garlic, spinach, and roasted red peppers. Cook until spinach is wilted, about 2-3 minutes. Add panko and Parmesan to the mix and cook for 1 additional minute. Remove stuffing from pan and allow to cool slightly.
Stuff and Cook the Tenderloin
Place tenderloin on the cutting board with long side facing you. Place stuffing on tenderloin and spread evenly to within ¼" of the edges. Roll the tenderloin away from you, making sure to make a nice, tight roll. Once finished, position rolled tenderloin with the seam side down. Use twine to tie tenderloin at 6 evenly spaced intervals. Place tenderloin on the prepared baking sheet and roast for 23-25 minutes, or until an internal temperature of 145 degrees is reached. Remove and let rest for 5 minutes.
Prep Orzo and Sauce
While tenderloin is roasting, bring a small pot with orzo and 1 ¾ cups of water to a boil. Reduce to a summer and cover. Cook for 10-15 minutes over low heat until tender. Season with a pinch of salt and pepper and set aside. Place shallots, tomato sauce, and cream in a small pan. Warm over medium heat until bubbling. Season with a pinch of salt and pepper and set aside warm until ready to serve.
Plate the Dish
Cut string from tenderloin with a sharp knife or scissors. Slice tenderloin into ¾" rounds. Spoon Aurore sauce onto a plate and add a portion of orzo. Place sliced tenderloin over sauce and enjoy!
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