Paleo: Sesame-Crusted Pork Tenderloin
Roasted Green Bean Salad with Pineapple Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
Open and close sesame! Halfway through the cooking process, you’ll roll this pork tenderloin in black and white seeds so that they cling to the surface as it finishes roasting. True to its name, it comes out of the oven ultra-tender with a seed-based crust (for bonus paleo points). Serve it with a salad of roasted green beans and shredded cabbage perked up with a lustrous pineapple, lime and cilantro vinaigrette.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 150g Shredded cabbage
- 300g Green beans
- 1 Bunch of cilantro
- 1 Lime
- 30ml Pineapple juice
- 9g Black & white sesame seeds
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Sesame
You will need:
Medium oven-safe pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
13 g
Saturated Fat
2 g
Sodium
380 mg
Total Carb
26 g
Sugars
10 g
Protein
43 g
Fibre
9 g
Preparation
Start the pork
Preheat the oven to 450°F. Pat the pork dry with paper towel; season with ½ the spices and S&P. Place the sesame seeds on a plate. 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.
Finish the pork
Transfer the pork* to the plate of sesame seeds and roll to coat. Return to the pan, transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Roast the green beans
Meanwhile, remove the stem ends of the green beans; halve crosswise on an angle. On a lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P. Roast, 5 to 8 min., until crisp-tender.
Make the vinaigrette & salad
Meanwhile, roughly chop the cilantro leaves and stems. Juice the lime. In a small bowl, combine the lime juice, pineapple juice, ½ the cilantro, a drizzle of oil and S&P. In a medium bowl, combine the cabbage, green beans, ⅔ of the vinaigrette and S&P.
Plate your dish
Divide the pork and salad between your plates. Drizzle the pork with the remaining vinaigrette. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
