Nick’s Pick | Paleo: Pork Tenderloin, Apple & Onions
Roasted Brussels Sprouts, Broccoli & Hazelnuts
Cooking time
25 minutes
Servings
2/4
Calories
410 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Put tender slices of pork tenderloin up front and centre in a paleo feast, focused on meat, veg and healthy fats. Pan-cooked to perfection, it’s ready for the ultimate sweet and savoury sauce, easily made with finely diced apple and onions. No starchy sides here—let’s stay grounded with roasted Brussels sprouts and broccoli taken to new heights with a simple sprinkle of our In the Alps seasoning. Toasted hazelnuts are the crunch de résistance.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 200g Brussels sprouts
- 200g Broccoli florets
- 50g Diced onions
- 1 Apple
- 25g Hazelnuts
- 30ml Vegetable demi-glace
- 8.5g In the Alps spices (onion, garlic, parsley, kosher salt, black pepper)
Contains: Hazelnuts
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
11 g
Saturated Fat
2 g
Sodium
370 mg
Total Carb
36 g
Sugars
14 g
Protein
47 g
Fibre
11 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve, core and small-dice the apple. Roughly chop the hazelnuts.
Roast the vegetables & hazelnuts
Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss the Brussels sprouts and broccoli (halve if large) with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender. In the final 3 to 4 min., add the hazelnuts.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining 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 and let rest for 5 min. before thinly slicing against the grain. Wipe out and reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium. Add the onions and sauté, 1 to 2 min., until fragrant. Add the apple and sauté, 4 to 6 min., until the apple and onions are slightly browned. Add the demi-glace, ⅓ cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 2 to 3 min., until slightly thickened.
Plate your dish
Divide the pork, vegetables and hazelnuts between your plates. Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
