Honey-Dijon Pork Tenderloin
Roasted Multicoloured Carrot, Apple & Almond Salad
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Need a little TLC? As in, tenderloin, love and care? This versatile cut of pork always makes an impressive appearance as the centrepiece of a comforting meal. Seared and pan-cooked in a medley of dried herbs, it’s quickly ready to cut into juicy slices. Our versatile honey-Dijon vinaigrette steps in to sauce it up. Apply those sweet mustardy flavours to a stylish side salad featuring roasted multicoloured Nantes carrots, crisp apple and lettuce for a playful paleo feast.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 200g Multicoloured Nantes carrots
- 57g Green apple slices
- 1 Head of curly leaf lettuce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Almonds
- 30ml Vegetable demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Almonds, Mustard
You will need:
Medium oven-safe pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
4 g
Sodium
660 mg
Total Carb
30 g
Sugars
17 g
Protein
43 g
Fibre
8 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Quarter the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 12 to 16 min., until tender.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with 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. Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Mise en place
Meanwhile, roughly chop the lettuce.
Make the sauce
Heat the reserved pan on medium-high. Add the demi-glace and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until combined. Add 1 tbsp of the vinaigrette (double for 4 portions). Reduce the heat to low and simmer, stirring frequently, 1 to 2 min., until slightly thickened; season with S&P.
Make the salad
In a large bowl, combine the lettuce, carrots, apples, almonds (roughly chop if whole), remaining vinaigrette and S&P.
Plate your dish
Divide the pork and salad between your plates. Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
