Tandoori Roasted Pork Tenderloin
with Fennel over Lemon Raita
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
You can’t go wrong with pork tenderloin or tandoori paste. The result is a low-stress, low-carb meal that celebrates all things keto with a generous schmear of rich lemon-spiked garlic yogurt. To add intrigue, toss licorice-sweet roasted fennel with curly leaf lettuce and fresh mint.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 1 Lemon
- 1 Head of curly leaf lettuce
- 14g Mint
- 1 Fennel bulb
- 15ml Tandoori paste
- 100g Greek yogurt
Contains: Milk
You will need:
Basting brush
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
28 g
Saturated Fat
4 g
Sodium
500 mg
Total Carb
31 g
Sugars
12 g
Protein
49 g
Fibre
11 g
Preparation
Start the fennel
- Preheat the oven to 450°F.
- Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 12 to 14 min., until partially cooked.
Start the pork
- Meanwhile, pat the pork dry; season with 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.
- Brush with the tandoori paste.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Juice the lemon.
- Pick the mint leaves off the stems.
Finish the fennel & pork
- When the fennel is partially cooked, flip and add the pork*. Roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer the pork to a cutting board and let rest before slicing.
Make the lemon raita
- In a small bowl, combine the yogurt, garlic (start with ½ for a milder flavour), ½ the lemon juice and S&P.
Make the salad & serve
- In a large bowl, combine the remaining lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, fennel, ½ the mint (tear before adding) and S&P; toss well.
- Divide the lemon raita between your plates and spread out in a circular motion.
- Top with the pork and salad.
- Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
