Meal Kit
Pink-Peppercorn Pork Tenderloin
With Peach and Cucumber Salad
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 7 days
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Under %{max_calories} calories
Chef
Justin Paruszkiewicz
Pink peppercorns are not actually a true peppercorn, but are pink, dried berries of a shrub called the Peruvian Peppertree. These dried berries have a peppery, slightly floral flavor that perfectly enhances the juicy pork tenderloin in the dish. A cool and refreshing peach and cucumber salad rounds out this summertime treat.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 10 oz. Sliced Peaches, Canned
- 1 Onion
- 1 Persian Cucumber
- 1 Lime
- 1 Red Fresno Chile
- 1 fl. oz. White Wine Vinegar
- 1 Tbsp. Sugar
- 4 Cilantro Sprigs
- 1 Tbsp. Pink Peppercorns
- 4 Mint Sprigs
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) Wq4ka0P4
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Calories420
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Carbohydrates51g
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Net Carbs46g
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Fat5g
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Protein46g
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Sodium150mg
Recipe Steps
You Will Need
- Salt
- Cooking Spray
- 1 Mixing Bowl
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
Rinse all vegetables and herbs and pat dry. Rinse pork tenderloin and pat dry. Stem, and rough chop the mint and cilantro. Stem, and slice red chile into thin rounds. Peel the onion and slice into thin strips. Slice the cucumber into rounds. Zest and halve the lime. Drain the sliced peaches.
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2 Crush the Peppercorns
Leaving the peppercorns in the bag, place the bag on a stable surface and crush the pink peppercorns with the bottom of a pan or a rolling pin until broken and crumbly, but not too finely powdered.
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3 Cook the Pork Tenderloin
Warm a grill or grill pan to medium heat and coat lightly with cooking spray. Season with pink peppercorns and a pinch of salt. Place on grill and cook on all four sides for 5-6 minutes or until firm to the touch, and internal temperature reaches 145 degrees. Cover with foil and allow to sit for 5 minutes before slicing, allowing meat to evenly re-distribute its juices.
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4 Mix the Salad
In a large mixing bowl, combine the peaches, cucumber, and red onion to taste, red chili to taste, lime zest, cilantro, mint, sugar, vinegar, and juice of the lime. Season with a pinch of salt. Let sit in the refrigerator for 10 minutes before serving.
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5 Plate the Dish
Slice the pork tenderloin into medallions. Compose a pile of salad in the middle a plate. Rest a few slices of pork against the salad.
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