Mexican-Spiced Pork Tenderloin with Black Garlic Pan Sauce
Snappy Side Salad
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
A clove by any other colour… would be garlic as you know it. Black garlic is a rarer find, developing its earthy-sweet palate and date-like stickiness during the fermentation process. It brings a sophisticated edge to this pan sauce, swirled with demi-glace and vinegar. Seared and then roasted, pork tenderloin lives up to the tender in its name. A side salad cashes in on crispness by tossing cucumbers and string peas with delicate baby greens.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 100g String peas (sugar snap peas or snow peas)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Cucumbers
- 1 Black garlic clove
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites
You will need:
Medium oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
4 g
Sodium
660 mg
Total Carb
14 g
Sugars
7 g
Protein
42 g
Fibre
4 g
Preparation
Cook the pork
Preheat the oven to 450°F. Pat the pork dry with paper towel; season with the 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, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, halve the string peas crosswise on an angle. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Finely chop the garlic into a paste.
Make the salad
In a large bowl, combine ⅔ of the vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens, string peas and cucumbers; toss well.
Make the sauce
Heat the reserved pan on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until combined. Add the remaining vinegar. Reduce the heat to low and simmer, stirring frequently, 1 to 2 min., until slightly thickened; season with S&P.
Plate your dish
Divide the pork and salad between your plates. Spoon the sauce over the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
