Smoky Dijon Pork Tenderloin
with Bourbon-Spiced Roasted Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
340 /serving
When Dijon meets our BBQ on Bourbon Street spice mix, the party is just getting started. With whiffs of hickory smoke and sweet brown bourbon, it easily warms up to those sharp mustard flavours. There’s nothing friendlier for juicy slices of pork tenderloin, which starts with a pan sear and finishes in the oven. In true paleo style, a host of roasted green veggies are there to welcome it to the plate.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 200g Brussels sprouts
- 300g Broccoli florets
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 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:
Medium oven-safe pan
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
9 g
Saturated Fat
2 g
Sodium
1120 mg
Total Carb
23 g
Sugars
5 g
Protein
45 g
Fibre
8 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss the broccoli (halve if large) and Brussels sprouts with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Start the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and 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.
Make the sauce & finish the pork
To the pan of pork, add the demi-glace, mustard and ⅓ cup water (double for 4 portions); whisk to combine. 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.
Plate your dish
Divide the vegetables and pork between your plates. Spoon the sauce over the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
