Nick’s Pick | Paleo: Pork Tenderloin with Romesco Sauce
Garlic-Sautéed String Beans & Sweet Pepper
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Pork tenderloin makes for a stunning supper, any way you slice it. (But we do recommend thinly and against the grain for the most tender possible results.) Pan-seared pork finds an ideal partner in a speedy romesco sauce, cleverly concocted from almond butter, sun-dried tomato pesto and roasted red pepper spread. On the side, sautéed string beans and sweet pepper complete the colour spectrum.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 300g String beans
- 30ml Sun-dried tomato pesto
- 1 Sweet pepper
- 30ml Roasted red pepper spread
- 15g Almond butter
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Almonds, Cashews, Milk, Sulphites
You will need:
Medium pan
Large pan
Whisk
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
4 g
Sodium
670 mg
Total Carb
26 g
Sugars
11 g
Protein
44 g
Fibre
7 g
Preparation
Cook the pork
Pat the pork dry with paper towel; season with ⅔ of the spices and S&P. In a medium pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain.
Mise en place
Meanwhile, remove the stem ends of the string beans. Core and cut the sweet pepper lengthwise into ½ inch pieces.
Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the string beans and sweet pepper. Sauté, 3 to 4 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Make the romesco sauce
In a small bowl, whisk 1 tbsp oil, 1 tbsp water (double both for 4 portions), the pesto, almond butter, roasted red pepper spread, remaining garlic and S&P.
Plate your dish
Divide the pork and vegetables between your plates. Top the pork with a spoonful of the romesco sauce. Serve the remaining romesco sauce on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
