Protein Upgrade | Thanksgiving-Style Pork Tenderloin with Apple-Sage Sauce
Crunchy Nut Bulgur & Side Salad in Cider Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
940 /serving
Gratitude, not attitude! Let’s give thanks for the harvest with a spread of seasonal flavours. We’re bringing butter-sautéed apples together with fresh sage and cream for a fragrant sauce, which warmly coats juicy pork tenderloin spiced with sesame, dill and orange peel. The remaining slices of crisp fruit pop into a soft baby greens salad sparked with an apple cider vinaigrette. Meanwhile, a handful of nuts and seeds makes those grains wonderfully crunchy and munchy.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of sage
- 2 Apples
- 30ml Apple cider vinegar
- 25g Nuts & Seeds salad topper
- 80g Bulgur
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Cashews, Milk, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
55 g
Saturated Fat
18 g
Sodium
400 mg
Total Carb
66 g
Sugars
23 g
Protein
49 g
Fibre
10 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with ⅓ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. 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, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before thinly slicing against the grain.
Mise en place
Meanwhile, halve, core and thinly slice the apples. Pick the sage leaves off the stems; thinly slice the leaves.
Make the sauce
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add ½ the apples and sauté, 1 to 2 min., until beginning to soften. Add the sage, demi-glace, cream, ½ the vinegar, ¼ cup water (double for 4 portions), ½ the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 3 min., until thickened.
Make the salad
In a large bowl, combine the remaining vinegar and spices, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens and remaining apples; toss well.
Finish & serve
To the pot of bulgur, add the salad topper; stir well. Divide the bulgur, pork and salad between your plates. Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
