Smoky Pork Tenderloin
Tender-Crisp Salad with Goat Cheese & Almonds
Cooking time
20 minutes
Servings
2/4
Calories
420 /serving
We’re going deep into the spice cabinet. Smoked paprika, cumin, coriander and cloves slather pork tenderloin, dripping with tasty juices. For every kind of contrast: a keto-approved salad of blanched wax beans and asparagus, flecked with creamy goat cheese and the crunch of toasted almonds.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- ½ Bunch of asparagus
- 200g Yellow wax beans
- 30ml Apple cider vinegar
- 25g Almonds
- 30g Goat cheese
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Almonds • Milk • Sulphites
You will need:
Medium oven-safe pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
20 g
Saturated Fat
5 g
Sodium
150 mg
Total Carb
17 g
Sugars
6 g
Protein
48 g
Fibre
9 g
Preparation
Toast the almonds
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Heat a medium, dry, oven-safe pan on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the pork
- Pat the pork dry and rub with a drizzle of oil; season with the spices and S&P.
- In the reserved pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- Remove the stem ends of the wax beans; halve crosswise.
Blanch the vegetables & make the salad
- Add the wax beans and asparagus to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
- In a large bowl, combine the vinegar (start with ½), a drizzle of oil and S&P. Add the vegetables and almonds; toss well.
- Garnish with the cheese.
Plate your dish
- Divide the salad between your plates.
- Top with the pork. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
