Blackened Pork Tenderloin
with Creamy Dreamy Fennel & Endive Salad
Cooking time
20 minutes
Servings
2/4
Calories
420 /serving
A smoky spiced crust and quick pan sear give pork tenderloin some of Louisiana's blackened magic. Oven-finished, the juicy slices contrast with the crème de la crème of salads: crisp white endive and fennel enveloped in a lush sour cream and mustard dressing.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 1 Fennel bulb
- 14g Mint
- 1 Endive
- 150g Shredded cabbage
- 15ml Whole-grain mustard
- 30ml Red wine vinegar
- 43ml Sour cream
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk • Mustard • Sulphites
You will need:
Medium oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
4 g
Sodium
410 mg
Total Carb
25 g
Sugars
11 g
Protein
43 g
Fibre
12 g
Preparation
Cook the pork
- Preheat the oven to 450°F.
- Pat the pork dry and drizzle with oil; season with the spices and S&P.
- In a medium, oven-safe pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Remove the root end of the endive; thinly slice crosswise.
- Roughly chop the mint leaves and stems.
Make the dressing
- In a large bowl, combine 1 tbsp water, 1 tbsp oil (double both for 4 portions), the sour cream, mustard, vinegar and S&P.
Make the salad & serve
- To the bowl of dressing, add the fennel, endive, cabbage and mint; toss well.
- Divide the pork and salad between your plates. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
