Protein Swap | Herby French Pork Tenderloin au Poivre
with Rainbow Carrot ‘Frites’ & Tarragon Salad
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
We’re using fresh tarragon and whole green peppercorns to amplify the flavours of a creamy French sauce au poivre. It graces juicy pan-seared pork tenderloin, stylishly served with multicoloured roasted carrots and an herb-flecked salad sparkling in a champagne vinaigrette.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 1 Head of curly leaf lettuce
- 50g Diced onions
- 300g Multicoloured Nantes carrots
- 4g Tarragon
- 5g Green peppercorns
- 30ml Champagne vinegar
- 60ml Heavy cream
Contains: Milk, Sulphites
You will need:
Heavy pan (or a mortar and pestle)
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
51 g
Saturated Fat
18 g
Sodium
370 mg
Total Carb
24 g
Sugars
9 g
Protein
42 g
Fibre
6 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve ⅔ of the carrots lengthwise (quarter if large). On a lined sheet pan, toss the halved carrots with a drizzle of oil and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Mise en place
Meanwhile, using a peeler, thinly slice the remaining carrots into ribbons. Roughly chop the lettuce. Wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until the peppercorns are roughly crushed. Pick the tarragon leaves off the stems.
Cook the pork
Pat the pork dry; season with S&P. In a medium pan, heat a 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 before slicing.
Make the salad
Meanwhile, in a large bowl, combine ⅔ of the vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce, carrot ribbons and ½ the tarragon.
Make the sauce
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the peppercorns, onions and salt. Sauté, 1 to 2 min., until fragrant. Add the cream, remaining vinegar and ⅓ cup water (double for 4 portions); bring to a boil. Reduce to a simmer and cook, scraping up any browned bits, 2 to 4 min., until thickened. Add the remaining tarragon.
Plate your dish
Divide the pork, carrots 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.
