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BBQ Pork Tenderloin Masala

with Mint Sour Cream & Roasted Cauliflower Salad

Cooking time

25 minutes

Servings

2/4

Calories

560 /serving

Feels like summer, alright! Slices of masala-rubbed pork are dripping with the most tasty juices ever. It makes keto sense to accompany them with the most vibrant salad ever, featuring quick-pickled red onions, roasted cauliflower and mint leaves in a mustard vinaigrette.

We will send you:

  • 340g Canadian-raised pork tenderloin (high-protein serving)
  • 14g Mint
  • 50g Sliced red onions
  • 1 Head of cauliflower
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 15ml Whole-grain mustard
  • 30ml Apple cider vinegar
  • 43ml Sour cream
  • 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard seeds, black peppercorn, turmeric, dried fenugreek leaves)

Contains: Milk • Mustard • Sulphites

You will need:

Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
BBQ (or pan)
Total Fat
31 g
Saturated Fat
6 g
Sodium
960 mg
Total Carb
22 g
Sugars
9 g
Protein
47 g
Fibre
8 g
Preparation
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Roast the cauliflower

  • Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.

  • Remove the core of the cauliflower; cut the head into bite-size florets.

  • On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.

  • Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.


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Grill the pork

  • Meanwhile, pat the pork* dry and drizzle with oil; rub with the remaining spices and S&P

  • Add to the BBQ (or pan) and grill, flipping at least twice, 10 to 12 min., until cooked through.

  • Transfer to a cutting board and let rest before slicing.


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Mise en place

  • Meanwhile, rinse the onions under cold water and pat dry.

  • In a large bowl, combine the onions and vinegar.

  • Pick the mint leaves off the stems; roughly chop the leaves.

  • In a small bowl, combine the sour cream, ⅓ of the mint and S&P.


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Make the salad

  • To the bowl of onions, add the mustard, 3 tbsp oil (double for 4 portions) and S&P; whisk well.

  • Add the baby greens, cauliflower and ½ the remaining mint; toss well.


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Plate your dish

  • Divide the pork and salad between your plates.

  • Garnish with the remaining mint.

  • Serve the mint sour cream on the side. Bon appétit!


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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.