Calorie-Wise: Pork Tenderloin with Spicy Chipotle Glaze
over End of Summer Corn Salad
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
Chipotle pepper turns on its mellow, smoky charm in this gorgeous spread. You’ll use the marinated chili and adobo sauce it’s conserved in to create a killer glaze, amping it up a few notches with lime and honey. It’s magnificent slathered over pork tenderloin that’s seared on the stovetop and finished in the oven. Keep it seasonal and regional with a salad of gently sautéed corn kernels and green beans showered in a citrusy Mexican-spiced vinaigrette. Chipot-olé!
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 100g Radishes
- 15ml Minced garlic
- 300g Green beans
- 1 Bunch of cilantro
- 1 Lime
- 2 Ears of corn
- 1 Chipotle pepper in adobo
- 7g Honey
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Basting brush
Medium oven-safe pan
Whisk
Total Fat
24 g
Saturated Fat
4 g
Sodium
270 mg
Total Carb
39 g
Sugars
15 g
Protein
45 g
Fibre
9 g
Preparation
Make the glaze
Preheat the oven to 450°F. Roughly chop the chipotle pepper, reserving the adobo sauce. Juice the lime. In a small bowl, whisk the chipotle pepper and adobo sauce, ½ the honey, ½ the lime juice, ½ the garlic, ⅓ of the spices and S&P.
Cook & glaze the pork
Pat the pork dry with paper towel; season with ½ the remaining spices and S&P. In a medium, oven-safe pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Brush with ½ the glaze. Flip and brush with the remaining glaze. Transfer to the oven and roast, 6 to 10 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain.
Sauté the green beans & corn
Meanwhile, remove the stem ends of the green beans. Cut the corn kernels off the cobs (shuck if necessary). In a medium pan, heat a drizzle of oil on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the green beans and sauté, 1 to 2 min., until beginning to soften. Add the corn, 1 tbsp water (double for 4 portions) and S&P. Sauté, 1 to 2 min., until the vegetables are tender.
Make the salad
Roughly chop the cilantro leaves and stems. Thinly slice the radishes. In a medium bowl, combine the remaining lime juice, honey and spices, 2 tbsp oil (double for 4 portions) and S&P. Add the radishes, cilantro, green beans and corn; toss well.
Plate your dish
Divide the salad between your plates. Top with the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
