Cal Smart Caribbean-Inspired Pork Tenderloin
with Pineapple Slaw
This vibrant and refreshing dinner strikes the perfect balance of flavours: tender spiced pork over nutty toasted bulgur, paired with a creamy, pineapple-sweetened slaw for a delightful tropical twist.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Pork tenderloin • Coleslaw mix (carrot, green cabbage, red cabbage) • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Bulgur wheat (durum wheat semolina) (wheat) • Red onion • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Brown sugar (cane sugar, molasses) • Cilantro • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 g
Caribbean Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
340 g
Pork Tenderloin
2 tbsp
Jerk Sauce
(May contain traces of: Milk, Soy, Sulphites)
1 tbsp
Brown Sugar
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Crustaceans)
170 g
Coleslaw Cabbage Mix
7 g
Cilantro
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat, Fish, Crustaceans, Gluten)
½ unit(s)
Red Onion
1 unit(s)
Diced Pineapple Cup
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Wheat, Gluten)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a small bowl, add jerk sauce and brown sugar. Stir to combine.
- To a large bowl, add 1 tsp (2 tsp) jerk-brown sugar mixture. Set aside.
- Pat pork dry with paper towels. Season with salt, pepper and Caribbean Spice Blend.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add pork. Sear for 4-6 min, turning to cook all sides.
- Transfer pork to a parchment-lined baking sheet.
- Spread remaining jerk-brown sugar mixture all over pork.
- Roast in the middle of the oven for 14-16 min, until cooked through.**
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 2-3 min, until onions begin to soften.
- Add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high. Once boiling, add bulgur.
- Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, strain pineapple, then roughly chop.
- Roughly chop cilantro.
- To the large bowl with measured jerk-brown sugar mixture, add mayo and pineapple. Stir to combine.
- Add coleslaw mix, then toss to combine. Season with salt and pepper, to taste.
- Slice pork.
- Fluff bulgur with a fork, then stir in half the cilantro.
- Divide bulgur, pork and slaw between plates.
- Drizzle any resting liquid from the baking sheet over pork.
- Sprinkle remaining cilantro over slaw.
