Meal Kit
Classic French Green Peppercorn Pork Tenderloin
with mashed carrots and roasted asparagus
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
This meal is your ticket to a quaint bistro in the countryside of France. A creamy demi-glace sauce studded with shallots and briny green peppercorns accent tender pork perfectly. Savory mashed carrots and roasted asparagus provide hearty and delicious sides.
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Absolutely fantastic. Tenderloin was juicy and the sauce was superb!
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Are there extra stars to be given for a dish? This one deserves it! I am just crying over how wonderful this dish was! Holy moly, this came out of my own kitchen! THIS DISH was Oh-My-Goodness-Great!
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Amazing flavor in everything! Roast was moist & tender. The butter "made" the carrots! Loved the asparagus, it was tender & tasty! The peppercorn sauce had a wonderful flavor!! Yum!! This was a winner, even for my picky son! Thanks Home Chef!
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I've never thought to mash carrots. It's a much more enjoyable way to eat them...The tenderloin was out of this world!!!!!
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Love this recipe! I can't believe I got my husband to eat so many veggies!!
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 8 oz. Carrot
- 8 oz. Asparagus
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4 oz. Light Cream
- 1 Shallot
- 2 fl. oz. Sherry
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⅗ oz. Butter
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ¼ oz. Brined Green Peppercorns
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) lPE8ML3K
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Calories560
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Carbohydrates23g
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Net Carbs18g
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Fat27g
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Protein43g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" pieces.
Peel and mince shallot.Trim woody ends off asparagus.Drain green peppercorns.Pat pork tenderloin dry, and season all over with 1/2 tsp. salt and a pinch of pepper. -
2 Sear the Pork Tenderloin
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and pork tenderloin to hot pan. Sear until well-browned on two sides, 2-3 minutes per side.Transfer pork tenderloin to one side of prepared baking sheet.Reserve pan; no need to wipe clean. -
3 Finish the Pork Tenderloin and Asparagus
Add asparagus to empty half of baking sheet. Spray asparagus with cooking spray and season with a pinch of salt and pepper. Spread into a single layer on their half of baking sheet.
Roast in hot oven until asparagus is tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 12-15 minutes.Rest pork at least 5 minutes, then cut into 1/2" slices.While pork roasts, make carrot mash. -
4 Mash the Carrot
Add carrot to boiling water and cook until tender, 10-12 minutes.
Drain carrot in a colander and return to pot. Add butter and mash until fairly smooth. Season with 1/4 tsp. salt and a pinch of pepper.Set aside and keep warm. -
5 Make the Sauce
Return pan used to sear pork to medium heat and add 1 tsp. olive oil. Add half the shallot (or more, if you love shallot) to hot pan and stir occasionally, 1 minute.
Add sherry and bring to a boil. Boil, 30 seconds.Stir in cream, green peppercorns, demi-glace, and 1/4 tsp. pepper. Return to a boil and stir constantly until creamy, 1-2 minutes.Remove from burner and season with a pinch of salt.Plate dish as pictured on front of card, shingling pork over sauce. Bon appétit!
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