Cal Smart Honey-Chipotle Pork
with Zesty Bulgur Salad
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Pork tenderloin • Baby tomato • Bulgur wheat (wheat) (durum wheat semolina) • Lime • Arugula and spinach mix • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Honey • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide).
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
340 g
Pork Tenderloin
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Sulphites, Fish, Egg, Gluten, Crustaceans)
56 g
Arugula and Spinach Mix
1 unit(s)
Lime
113 g
Baby Tomatoes
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Honey
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high heat.
- Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.
- Transfer bulgur to a plate, then spread in a single layer. Set aside in the fridge to cool.
- Meanwhile, halve tomatoes. Zest, then juice half the lime (use whole lime for 4 servings).
- Heat a large non-stick pan over medium-high. While the pan heats, pat pork dry with paper towels. Season with salt, pepper and Enchilada Spice Blend.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. When hot, add pork. Sear for 4-6 min, turning to cook all sides.
- Transfer pork to an unlined baking sheet. Roast in the middle of the oven for 14-16 min, until golden.**
- Let the pork rest on a cutting board for 5 min before slicing.*
- Meanwhile, to a small bowl, add chipotle sauce and half the honey. Season with salt, then stir to combine.
- To a large bowl, add lime juice, lime zest, remaining honey and 1 tbsp (2 tbsp) oil, then whisk to combine.
- Add tomatoes, bulgur, arugula and spinach mix and half the feta. Season with salt and pepper, then toss to combine.
- Thinly slice pork.
- Divide salad between plates, then top with pork.
- Drizzle honey-chipotle sauce over top.
- Sprinkle with remaining feta.
If you've opted to get pork, heat a large non-stick pan over medium-high. While the pan heats, pat pork dry with paper towels. Season with salt, pepper and Enchilada Spice Blend. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. When hot, add pork. Sear for 4-6 min, turning to cook all sides.Transfer pork to an unlined baking sheet. Roast in the middle of the oven for 14-16 min, until golden.** Let the pork rest on a cutting board for 5 min before slicing.
