Paleo: Apple & Onion Braised Pork Tenderloin
with Roasted Broccoli & Beets
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
How ‘bout them apples and onions? To create a sweet and savoury flavourscape for pork, you’ll start by pan-browning this generous tenderloin. It gets its glow on in the oven, braised in a sauce that’s an ideal balance of fruity and earthy, with a little touch of tanginess from apple cider vinegar. Keep supper true to paleo principles by plating the hearty meat over tender mouthfuls of broccoli and beets.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 300g Diced beets
- 300g Broccoli florets
- 50g Sliced red onions
- 57g Green apple slices
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
Medium oven-safe pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
9 g
Saturated Fat
2 g
Sodium
690 mg
Total Carb
36 g
Sugars
18 g
Protein
45 g
Fibre
8 g
Preparation
Roast the broccoli & beets
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli (halve if large) and beets with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 15 to 18 min., until tender.
Start the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining 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.
Make the sauce & finish the pork
Meanwhile, halve the apple slices crosswise. To the pan of pork, add the onions, apple, demi-glace, vinegar and ¼ cup water (double for 4 portions); bring to a boil. Transfer to the oven and roast, 6 to 10 min., until the pork* is cooked through and the sauce has thickened. Transfer the pork to a cutting board and let rest for 5 min. before thinly slicing against the grain.
Plate your dish
Divide the broccoli, beets and pork between your plates. Spoon the sauce over the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
