Paleo: Pork Tenderloin with Onion Pan Sauce
Roasted Chayote, Cilantro & Pepita Salad
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
When you combine cleverly chosen components into a memorable low-carb spread, other meals may paleo in comparison! There’s a star hiding among the baby greens, crisply sliced cuke, crunchy pepitas and vibrant cilantro in this salad. We’re talking chunks of roasted chayote, a gorgeously crisp gourd, which take up that red wine vinaigrette. It’s a base for slices of seared pork tenderloin coated in Mexican-themed spices and topped with a gentle sautéed onion sauce.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 50g Sliced red onions
- 1 Bunch of cilantro
- 1 Cucumber
- 1 Chayote
- 30ml Red wine vinegar
- 25g Roasted pepitas (pumpkin seeds)
- 30ml Vegetable demi-glace
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites
You will need:
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
5 g
Sodium
660 mg
Total Carb
16 g
Sugars
6 g
Protein
45 g
Fibre
6 g
Preparation
Roast the chayote
Preheat the oven to 450°F. Peel and quarter the chayote; thinly slice. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 15 to 17 min., until tender.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining 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. Reserve the pan.
Mise en place
Meanwhile, halve the cucumber lengthwise; thinly slice. Roughly chop the cilantro leaves and stems.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the onions and sauté, scraping up any browned bits, 1 to 2 min., until fragrant and beginning to soften. Add 1 tsp of the vinegar, ⅓ cup water (double both for 4 portions) and the demi-glace. Cook, stirring occasionally, 2 to 3 min., until beginning to thicken; season with S&P.
Make the salad
In a large bowl, combine the remaining vinegar and 2 tbsp oil (double for 4 portions). Add the baby greens, chayote, cucumber, cilantro, ½ the pepitas and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the pork and spoon the sauce over. Garnish with the remaining pepitas. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
