Meal Kit
Pork Tenderloin with Roasted Pears
with green beans and garlic-thyme sauce
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
We thought long and hard about what would be the best meat to pair pear with, and long and hard on how to best make that corny pun, too. We think we've got at least a pair of aces, if not a full house of flavor with this succulent pork tenderloin dazzled by a garlic-thyme sauce. But the proper forkful of this meal must have that subtle sweet pear, roasted with green beans and shallot. Pork and pear, what a pair! Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 8 oz. Green Beans
- 1 Bosc Pear
- 1 Shallot
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1 oz. Butter
- 2 tsp. Chicken Broth Concentrate
- 2 Garlic Cloves
- 3 Thyme 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) oqlYRbOk
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Calories520
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Carbohydrates27g
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Net Carbs20g
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Fat25g
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Protein45g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 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
Trim ends off green beans. Cut into 1" pieces.
Core pear and cut into 1/2" slices.Peel and halve shallot. Cut into 1/4" slices.Mince garlic.Stem and mince thyme.Pat pork tenderloin dry, and season all over with 1/4 tsp. salt and a pinch of pepper.If using bone-in pork chops, chicken, or NY strip steak, pat dry and season both sides same amount. -
2 Start the Green Beans and Pear
Place green beans, pear, and shallot on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil into vegetables and spread into an even layer (some overlap is OK).
Roast in hot oven until starting to soften, 5 minutes.If using chicken, or NY strip steak, follow same instructions. If using bone-in pork chops, roast mixture in hot oven, 10 minutes.Carefully remove from oven. Mixture will continue cooking in a later step. -
3 Sear the Pork
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork tenderloin to hot pan and cook until browned on two sides, 3-4 minutes per side.
Place pork tenderloin on top of green bean mixture. Pork will continue cooking in a later step.If using bone-in pork chops, chicken or NY strip steak, follow same instructions and cook until browned, 2-3 minutes per side. Place on top of green bean mixture.Reserve pan; no need to wipe clean. -
4 Roast the Pork, Green Beans, and Pear
Roast baking sheet in hot oven until pork reaches a minimum internal temperature of 145 degrees, 16-18 minutes.
If using chicken breasts, follow same instructions and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. If using bone-in pork chops or NY strip steak, follow same instructions and cook until pork or steak reaches a minimum internal temperature of 145 degrees, 6-9 minutes for pork, or 12-14 minutes for steak.Rest pork at least 5 minutes, then slice if desired. Halve NY strip to serve.While pork rests, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to sear pork tenderloin to medium heat. Add 1 tsp. olive oil, garlic, and thyme to hot pan. Stir constantly until aromatic, 30-60 seconds.
Stir in 1/4 cup water and chicken base. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes.Remove from burner and swirl in butter. Season with 1/4 tsp. salt and a pinch of pepper.Plate as pictured on front of card, placing pork on sauce. Bon appétit!
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