Protein Swap | Quick Cabane à Sucre Pork Tenderloin
with Maple Beans & Celery-Crunch Salad
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
It’s gotta be spring soon when sugaring off is on the agenda. Cabane à sucre feasting is about hearty meals that showcase all the ways maple syrup makes our lives better. These sweet and savoury kidney beans are a case in point, simmered in syrup, tomato paste and demi-glace. Keep the crunch alive with a celery and curly leaf salad, flanking pan-seared pork tenderloin with some sweet spicing all their own.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 50g Diced onions
- 2 Celery stalks
- 1 Head of curly leaf lettuce
- 540ml White kidney beans (canned)
- 45ml Maple-Dijon vinaigrette
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 15ml Maple syrup
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Mustard, Sulphites
You will need:
Salt & pepper (S&P)
2 Medium pans
Strainer
Oil
Total Fat
18 g
Saturated Fat
3 g
Sodium
1790 mg
Total Carb
57 g
Sugars
11 g
Protein
54 g
Fibre
21 g
Preparation
Cook the pork
Pat the pork dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. 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.
Cook the kidney beans
Meanwhile, drain and rinse the kidney beans. In a second medium pan, heat a drizzle of oil on medium-high. Add the onions and sauté, 1 to 2 min., until fragrant and translucent. Add the tomato paste and cook, stirring frequently, 30 sec. to 1 min., until dark red. Add the kidney beans, demi-glace, maple syrup, remaining spices and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 4 min., until combined and slightly reduced; season with S&P.
Make the salad
Thinly slice the celery crosswise. Separate the lettuce leaves; tear the leaves. In a large bowl, combine the lettuce, celery and vinaigrette.
Plate your dish
Divide the kidney beans between your plates. Top with the pork. Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
