Nick’s Pick | Paleo: One-Pan Dijon Pork Tenderloin
Snappy String Pea, Greens & Pear Salad
Cooking time
25 minutes
Servings
2/4
Calories
350 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Talk about a perfect pearing! In this divine dinner, slices of crisp sweet fruit are a counterpoint for sharp Dijon mustard. You’ll pan-cook pork tenderloin in a shower of oregano-forward seasonings, until it’s ready to be cut into succulent slices—and a touch of that Dijon sauce elevates every mouthful. Call in all sorts of crunch as you toss the pear with string peas, greens and pepitas for a superb side salad.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 100g Sugar snap peas (or snow peas)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 1 Pear
- 15ml Dijon mustard
- 25g Roasted pepitas (pumpkin seeds)
- 30ml Vegetable demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Mustard, Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Whisk
Total Fat
10 g
Saturated Fat
2 g
Sodium
400 mg
Total Carb
24 g
Sugars
12 g
Protein
45 g
Fibre
6 g
Preparation
Cook the pork
Pat the pork dry with paper towel; season with ⅔ of the spices and S&P. In a medium pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 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 thinly slicing against the grain.
Make the salad
Meanwhile, juice the lemon. Thinly slice the string peas on an angle. Core and thinly slice the pear. In a large bowl, whisk the lemon juice (start with ½), ½ the mustard and 4 tbsp oil (double for 4 portions). Add the baby greens, string peas, pear, pepitas, remaining spices and S&P; toss well.
Make the sauce
Heat the reserved pan on medium. Add the demi-glace, remaining mustard and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until slightly thickened.
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.
