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
“Sticky” is something to avoid on yourself (and it's good to avoid those with “sticky fingers”) but what's bad for your hands is great for your taste buds. Case in point, this pork tenderloin is bathed and glazed in a thick, savory-sweet blend of chili and ponzu sauces, bringing out all sorts of flavors to tantalize. Broccoli sauteed with sesame oil and carrots are the perfect accompaniment, and won't mind if some of that sticky goodness spreads onto them as well.
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
Large 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
Peel, trim, and cut carrot into ¼" slices on an angle.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat pork tenderloin dry, and season all over with ¼ tsp. salt and ¼ tsp. pepper.
Cook the Pork Tenderloin
Place a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and pork tenderloin to hot pan. Cook on three sides until well-browned, 2-3 minutes per side.
Transfer pork tenderloin to prepared baking sheet. Roast in hot oven until pork tenderloin reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
Rest cooked pork 5 minutes, then slice. Reserve pan; no need to wipe clean.
While pork roasts, cook carrots.
Cook the Carrot Slices
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil, carrot slices, and white portions of green onions to hot pan. Stir often until carrot slices are lightly browned, 2-3 minutes.
Cook the Broccoli
Stir broccoli, sesame oil, ¼ tsp. salt, and a pinch of pepper into pan.
Add ¼ cup water and cover. Cook until water is mostly evaporated and vegetables are tender, 2-3 minutes.
Remove from burner and set aside.
Make Glaze and Finish Dish
Return pan used to sear pork tenderloin to medium heat.
Add sweet chili sauce, ponzu sauce, any accumulated juices from resting pork, and 2 Tbsp. water to hot pan and stir. Bring to a boil, then immediately remove from burner.
Plate dish as pictured on front of card, drizzling sliced pork with glaze and garnishing vegetables with green portions of green onions and sesame seeds. Bon appétit!
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