Roasted Pork Tenderloin with Onion Demi-Glace
Yellow Wax Bean & Walnut Salad
Cooking time
25 minutes
Servings
2/4
Calories
480 /serving
Pick up a knife and slice into sheer satisfaction. This pork tenderloin falls into tender and juicy slices, after a turn on the stovetop and a finish in the oven. It roasts in its own sauce, making the most of the pan fond with softened onions and demi-glace for a dark and savoury effect. Serve it with a honey-Dijon-dressed salad of luminous green lettuce, blanched yellow wax beans and walnuts for extra paleo-friendly proteins.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 300g Yellow wax beans
- 50g Diced onions
- 1 Head of Boston lettuce
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 30ml Vegetable demi-glace
Contains: Mustard, Walnuts
You will need:
Medium pot
Strainer
Whisk
Oil
Salt & pepper (S&P)
Medium oven-safe pan
Total Fat
25 g
Saturated Fat
3 g
Sodium
420 mg
Total Carb
23 g
Sugars
12 g
Protein
45 g
Fibre
7 g
Preparation
Start the pork
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Pat the pork dry with paper towel; season with S&P. In a medium, oven-safe pan, heat a generous drizzle of oil on medium. Add the pork and cook, turning occasionally, 4 to 6 min., until seared.
Blanch the wax beans
Meanwhile, remove the stem ends of the wax beans; halve crosswise on an angle. Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel. Transfer to a large bowl.
Make the sauce & finish the pork
To the pan of pork, add the onions. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Whisk in the demi-glace and ⅓ cup water (double for 4 portions). Transfer to the oven and roast, turning halfway, 8 to 12 min., until the pork* is cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. If the pan is dry, add 1 to 2 tbsp water (double for 4 portions).
Make the salad
Meanwhile, separate the lettuce leaves; tear the leaves. To the bowl of wax beans, add the lettuce, vinaigrette, walnuts and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the pork and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
