All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
If you're our age, probably your first introduction to the idea that there was someone called a “chef” was the Swedish Chef on “The Muppets.” And had that creation of felt and yarn actually been a Swedish chef, he would have known about lingonberries and probably would have had a few solid recipes with lingonberry sauce and elk to serve his guests. Here, we're pairing the tart berry preserves with tender pork tenderloin and a side of green beans and carrots dusted in dill. Bork, bork, bork! (We don't know what he was saying, either.)
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
Peel, trim, and cut carrot into 1/4" slices on an angle. Trim ends off green beans. Mince garlic. Mince dill, leaves and stems.
Sear the Pork
Pat pork tenderloin dry, and season all over with allspice, 1/2 tsp. salt, and 1/4 tsp. pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil and pork to hot pan. Sear on three sides until browned, 1-2 minutes per side. Transfer pork tenderloin to prepared baking sheet. Wipe pan clean and reserve.
Finish the Pork
Roast pork tenderloin until it reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Rest pork at least 5 minutes. While pork roasts, cook carrots.
Cook the Carrot
Return pan used to sear pork to medium heat and add 2 tsp. olive oil, carrot, and 1/4 tsp. salt to hot pan. Stir occasionally until tender and browned, 2-4 minutes.
Cook the Green Beans
Add green beans and 1/4 tsp. salt to pan and stir occasionally, 4 minutes. Add garlic and stir occasionally until aromatic and green beans are tender, 3-4 minutes. Remove from burner and stir in dill.
Finish the Dish
Slice pork tenderloin into 1/2" slices. Place vegetables on a plate. Lean pork slices on vegetables and spoon lingonberry preserves over pork.
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