Meal Kit
Pork Tenderloin with Dill Crema
with Parmesan-roasted asparagus
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
Summer is the time for light and refreshing, for the hot summer sun and the sweltering temperatures need a counter-balance. This dill crema brings a lovely citrus and herbaceous note to succulent pork tenderloin. The shallot, tomato, and asparagus medley, dusted with nutty Parmesan, add an extra bunch of light lovely, as the entire meal fulfills the classic cliché of filling you up without weighing you down.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 12 oz. Asparagus
- 1 Lemon
- 4 oz. Grape Tomatoes
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2 oz. Sour Cream
- 1 Shallot
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1 oz. Grated Parmesan
- 2 Dill 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) DOpa7e3r
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Calories500
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Carbohydrates16g
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Net Carbs11g
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Fat26g
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Protein51g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
Mince dill.
Zest lemon, halve, and juice.Halve tomatoes.Peel and halve shallot. Slice thinly.Trim woody ends off asparagus and cut into 1” lengths.Pat pork tenderloin dry, and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Vegetables
Place asparagus, shallot, and tomatoes on prepared baking sheet and toss with Parmesan, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread evenly on one side of baking sheet (some overlap is ok). -
3 Cook the Pork Tenderloin
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork tenderloin to hot pan and sear until well-browned on two sides, 3-4 minutes per side.
Transfer pork tenderloin to empty side of baking sheet.Roast in hot oven until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes.Transfer pork tenderloin to a clean cutting board and rest at least 5 minutes.While pork and vegetables roast, make crema. -
4 Make the Dill Crema
Combine sour cream, dill (reserve a pinch for garnish), 1 tsp. lemon juice, 1 tsp. olive oil, 1/4 tsp. lemon zest, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl.
Set aside. -
5 Finish the Dish
Slice pork tenderloin into 1/2"-thick pieces.
Plate dish as pictured on front of card, garnishing with sauce and reserved dill. Bon appétit!
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