Protein Swap | Montréal-Style Spiced Pork Tenderloin
Roasted Garlic Butter, Green Beans & Beets
Cooking time
10 minutes
Servings
2/4
Calories
470 /serving
The spice is right for a Montréal-themed night. Caraway, dill, mustard, coriander… our traditional steak house blend promises to bring full-bodied flavour to pan-seared pork tenderloin. As if that wasn’t enough, we’re upping the ante with a delectable touch of melted butter infused with savoury-sweet roasted garlic and zingy lemon juice. To complete the keto experience, there’s a side of sautéed green beans and chunks of beets, alongside lemon wedges for final freshness.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 200g Diced beets
- 300g Green beans
- 1 Lemon
- 15g Minced roasted garlic
- 8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Milk, Mustard
You will need:
Medium pan
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
9 g
Sodium
770 mg
Total Carb
23 g
Sugars
12 g
Protein
43 g
Fibre
6 g
Preparation
Mise en place
Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Remove the stem ends of the green beans. Quarter the lemon.
Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the beets and ⅓ of the spices. Sauté, 3 to 4 min., until partially cooked. Add the green beans and cook, partially covered, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 1 to 2 min., until the vegetables are tender.
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.
Make the roasted garlic butter
Meanwhile, to the bowl of softened butter, add the garlic, juice of 1 lemon wedge (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the vegetables and pork between your plates. Top the pork with the roasted garlic butter. Garnish with the remaining lemon wedges. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
