Meal Kit
Pork Tenderloin Marsala
with roasted broccoli
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Chicken Marsala may be the famous one, the one with all the Twitter followers and the Hollywood star, but pork Marsala is the hipper one, the better one, the one that all the cool kids are hip to these days. It's no wonder; the absolute perfect pairing for the umami-rich Marsala sauce is a succulent pork medallion, with just a little pink and the perfect amount of juiciness. Fame may allow you to live forever, but being well-known isn't everything… being delicious is. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 12 oz. Broccoli Florets
- 4 oz. Cremini Mushrooms
- 3 oz. Marsala Cooking Wine
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
- 2 Garlic Cloves
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) yOk0AA3m
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Calories540
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Carbohydrates20g
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Net Carbs15g
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Fat26g
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Protein48g
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Sodium930mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large 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
Customize It Instructions
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If using ribeye, follow same instructions as pork in Steps 1, 3 and 4, searing steaks until browned on two sides, 2-3 minutes per side then roasting until ribeye reaches minimum internal temperature, 12-14 minutes. Rest, 3 minutes. Halve to serve.
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If using chicken breasts follow same instructions as pork in Steps 1, 3 and 4, searing chicken on two sides, 4-5 minutes per side, then roasting until chicken reaches minimum internal temperature, 8-10 minutes.
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If using pork chops, follow same instructions as pork tenderloin in Steps 1, 3, and 4, searing on two sides, 2-3 minutes per side, then roasting until pork reaches minimum internal temperature, 6-8 minutes. Remove pork to a plate and rest, 3 minutes. Continue roasting broccoli until tender, 7-10 minutes.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Cut broccoli into bite-sized pieces.Mince garlic.Pat pork tenderloin dry, and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Prepare the Broccoli
Place broccoli on prepared baking sheet and toss with garlic, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccoli.
Spread into a single layer on one half of baking sheet. -
3 Sear the Tenderloin
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork tenderloin to hot pan and sear until browned on two sides, 3-4 minutes per side.
Transfer pork tenderloin to empty half of baking sheet. Reserve pan; no need to wipe clean. -
4 Roast the Broccoli and Pork Tenderloin
Roast pork tenderloin and broccoli in hot oven until broccoli is tender and pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes.
Rest roasted pork tenderloin 5 minutes, then cut into 1/2" slices.While broccoli and pork roast, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to sear pork tenderloin to medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 5-7 minutes.
Stir in demi-glace and Marsala wine. Bring to a simmer.Once simmering, stir often until slightly thickened, 1-2 minutes.Remove from burner and swirl in butter. Season with a pinch of pepper.Plate dish as pictured on front of card, topping pork slices with sauce. Bon appétit!
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