French Onion Pork Tenderloin
with Roasted Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
490 /serving
A fun twist on French onion soup hits all the touchpoints. It’s turned into a richly savoury sauce for a keto-friendly pork tenderloin, made from the pan fond with fresh thyme and Worcestershire, and completed with melty aged cheddar cheese.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 4g Thyme
- 400g Brussels sprouts
- 100g Diced onions
- 10ml Worcestershire sauce
- 24g Chicken demi-glace
- 60g Grated aged cheddar
- 8g Montpellier to Moscow spices (salt, onion, paprika, garlic, sugar, thyme, parsley, rosemary, green bell peppers, mustard, cumin, cayenne pepper, canola oil, bay leaves)
Contains: Anchovies • Barley • Milk • Mustard
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
19 g
Saturated Fat
8 g
Sodium
1280 mg
Total Carb
30 g
Sugars
9 g
Protein
52 g
Fibre
10 g
Preparation
Start the pork
- Preheat the oven to 450°F.
- Pat the pork dry and drizzle with oil; rub with ½ the spices and S&P.
- In a medium pan, heat a generous drizzle of oil on medium.
- Add the pork and cook, turning occasionally, 3 to 4 min., until seared.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil and the remaining spices.
- Pick the thyme leaves off the stems.
Finish the pork & roast the Brussels sprouts
- Arrange the Brussels sprouts and pork on a lined sheet pan and roast, stirring halfway, 12 to 14 min., until golden brown and the pork* is cooked through.
Make the sauce
- Meanwhile, in the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the onions and thyme. Sauté, 3 to 5 min., until beginning to caramelize.
- Add the Worcestershire sauce, demi-glace, 1 cup water (double for 4 portions) and black pepper.
- Cook, scraping up any browned bits, 2 to 3 min., until beginning to thicken.
- Off the heat, sprinkle with the cheese and cover until melted.
Plate your dish
- Divide the pork (slice beforehand if desired) and Brussels sprouts between your plates.
- Spoon the sauce over the pork. Bon appétit!
Eat like you're Irish
We’re celebrating St. Patrick’s Day with a limited-time menu inspired by the Emerald Isle—and, yes, there will be potatoes. Think hearty, simple recipes emphasized by fresh, high-quality ingredients. Keep an eye on the menu and be ready to add our St. Paddy’s recipes to your box before they’re gone.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
